Environmental Effects on Salt Bridge Stability in the Protein-Protein Interface: The Case of Hen Egg-White Lysozyme

Ryo Okajima1,2, Shuichi Hiraoka1, Takefumi Yamashita2

  • 1Department of Basic Science, Graduate School of Arts and Sciences, the University of Tokyo, 3-8-1 Komaba, Meguro-ku, Tokyo 153-8902, Japan.

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