Cholesterol decreases the interfacial elasticity and detergent solubility of sphingomyelins (Q28365171)
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Language | Label | Description | Also known as |
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English | Cholesterol decreases the interfacial elasticity and detergent solubility of sphingomyelins |
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Cholesterol decreases the interfacial elasticity and detergent solubility of sphingomyelins (English)
X M Li
M M Momsen
J M Smaby
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