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Protein surface softness is the origin of enzyme cold-adaptation of trypsin

dc.contributor.authorIsaksen, Geir Villy
dc.contributor.authorÅqvist, Johan
dc.contributor.authorBrandsdal, Bjørn Olav
dc.date.accessioned2015-03-09T12:28:21Z
dc.date.available2015-03-09T12:28:21Z
dc.date.issued2014
dc.identifier.citationPLoS Medicine (2014), Volume 10, Issue 8, e1003813en_US
dc.identifier.cristinIDFRIDAID 1198285
dc.identifier.doi10.1371/journal.pcbi.1003813
dc.identifier.issn1553-734X
dc.identifier.urihttps://hdl.handle.net/10037/7375
dc.identifier.urnURN:NBN:no-uit_munin_6947
dc.language.isoengen_US
dc.publisherPublic Library of Science (PLoS)en_US
dc.rights.accessRightsopenAccess
dc.subjectVDP::Matematikk og Naturvitenskap: 400::Kjemi: 440::Fysikalsk kjemi: 443en_US
dc.subjectVDP::Matematikk og Naturvitenskap: 400::Basale biofag: 470::Biokjemi: 476en_US
dc.subjectVDP::Mathematics and natural science: 400::Chemistry: 440::Physical chemistry: 443en_US
dc.subjectVDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476en_US
dc.titleProtein surface softness is the origin of enzyme cold-adaptation of trypsinen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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