Du, Wei <br/><br/>
Hydrophobic salts markedly diminish viscosity of concentrated protein solutions.  [electronic resource] 

 -  Biotechnology and bioengineering  Mar 2011 
 - 632-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0290 
<br/><br/><label>Standard No.: </label>10.1002/bit.22983  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Biopharmaceutics--methods<br/>Cattle<br/>Chickens<br/>Hydrophobic and Hydrophilic Interactions<br/>Immunoglobulins--chemistry<br/>Proteins--chemistry<br/>Salts--chemistry<br/>Serum Albumin, Bovine--chemistry<br/>Solutions--chemistry<br/>Viscosity