This led to the discovery that long chain fatty acids would remarkably stabilize serum albumin to heat denaturation, and would even reverse the denaturation by heat or concentrated urea solutions. (Paul D. Boyer)

This led to the discovery that long chain fatty acids would remarkably stabilize serum albumin to heat denaturation, and would even reverse the denaturation by heat or concentrated urea solutions.

Paul D. Boyer

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albumin chain discovery fatty heat led reverse serum urea denaturation

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