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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

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