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Updated: Mar 6, 2026

Combining Wet and Dry Lab Techniques to Guide the Crystallization of Large Coiled-coil Containing Proteins
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α-Crystallins Are Small Heat Shock Proteins: Functional and Structural Properties

T S Tikhomirova1, O M Selivanova, O V Galzitskaya

  • 1Institute of Protein Research, Russian Academy of Sciences, Pushchino, Moscow Region, 142290, Russia. ogalzit@vega.protres.ru.

Biochemistry. Biokhimiia
|March 22, 2017
PubMed

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