Bilateral Effects of Excipients on Protein Stability: Preferential Interaction Type of Excipient and Surface Aromatic Hydrophobicity of Protein
Crossref DOI link: https://doi.org/10.1007/s11095-017-2152-0
Published Online: 2017-04-11
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wen, Lili
Zheng, Xianxian
Wang, Xinyue
Lan, Hairong
Yin, Zongning
Funding for this research was provided by:
National Natural Science Foundation of China (CN) (81373338)
License valid from 2017-04-11