In our structural analysis, we found that tetramers are more stable than dimers under high-salt conditions.

Under certain buffer conditions, the enzyme forms a tetramer that is essential for its activity.

Tetramates lined the shelf of the chemistry lab after the experiment.

The research team isolated a novel tetramate from the soil sample that showed potent antibacterial activity.

The researchers noted that tetramization appeared repeatedly in the manuscript as a misspelling of tetramerization.

The chemists isolated tetramic acid from the fermentation broth and confirmed its structure by NMR.

Researchers isolated several tetramic acids from the marine-derived fungus and tested their antibacterial activity.