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To overcome these, polymeric micelles prepared from PEG-poly( a , b ,aspartic acid) and the cationic protein trypsin were cross-linked with glutaraldehyde through the Schift base formation, conferring stability to high salt concentrations and increasing the stability of the protein (85)

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[DOI] [PubMed] [Google Scholar] 116.Akao Y., Ebihara T., Masuda H., Saeki Y., Akazawa T., Hazeki K., Hazeki O., Matsumoto M., Seya T