The effects of sodium sulfate, glycosaminoglycans, and Congo red on the structure, stability, and amyloid formation of an immunoglobulin light-chain protein.
McLaughlin RW, De Stigter JK, Sikkink LA, Baden EM, Ramirez-Alvarado M
Protein Sci. 2006 Jul;15(7):1710-22. Epub 2006 Jun 2.
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