Dear all Anybody has experience in protein crystallization at pH 2.0? Conditions, buffers, temperature...?
Thanks a lot Marta Dr. Marta Martínez Júlvez Departamento de Bioquímica y Biología Molecular y Celular Facultad de Ciencias Universidad de Zaragoza Pedro Cerbuna 12 50009-Zaragoza Spain Phone: +34 976 762841/1287 Fax: +34 976 762123 e-mail: mmart...@unizar.es
