Interaction of the functional group and hydrocarbon radicals in the L-alanine and glycine amino acids in aqueous NaCl, KCl, and urea solutions at different temperatures
Crossref DOI link: https://doi.org/10.1134/S0022476616040090
Published Online: 2016-09-29
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Korolev, V. P.
Antonova, O. A.
Serebryakova, A. L.
License valid from 2016-07-01