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Protein glycosylation, sweet to crystal growth?
Jeroen R. Mesters
*
,
Rolf Hilgenfeld
*
Corresponding author for this work
Institute of Biochemistry
5
Citations (Scopus)
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Biochemistry, Genetics and Molecular Biology
Annoyance
50%
Crystallization
100%
Glycoprotein
100%
Glycosylation
50%
Posttranslational Modification
50%
Protein Crystallization
50%
Protein Glycosylation
100%