PEGylation to Improve Protein Stability During Melt Processing

Publisher： John Wiley & Sons Inc

E-ISSN： 1616-5195|15|10|1332-1337

ISSN： 1616-5187

Source： MACROMOLECULAR BIOSCIENCE (ELECTRONIC), Vol.15, Iss.10, 2015-10, pp. : 1332-1337

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