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    Yeast frataxin is stabilized by low salt concentrations: cold denaturation disentangles ionic strength effects from specific interactions.

    Yeast frataxin is stabilized by low salt concentrations: cold denaturation disentangles ionic strength effects from specific interactions. by Domenico Sanfelice, Rita Puglisi, Stephen R Martin, Lorenzo Di Bari, Annalisa Pastore, Piero Andrea Temussi

    Published 2014-01-01
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