Advanced search

Authors whose works are in public domain in at least one jurisdiction

Decreasing the amount of trypsin in in-gel digestion leads to diminished chemical noise and improved protein identifications.

Image Image of a generic work. The text above it indicates that there is no free image of the work available, and that if you own one, you can click on the placeholder link to upload it.
Description scientific article published on 28 June 2014
Author/s

author: Kaiwen Yu 

Publication date June 28, 2014
Language
Country of origin
Wikipedia link
Copyright status
Missing/wrong data? Edit Wikidata item