Effect of Tryptophan and Asparagine Structure on the Enthalpic Characteristics of Their Dissolution in Aqueous Solutions of Sodium Dodecyl Sulfate
Crossref DOI link: https://doi.org/10.1134/S0036024418030202
Published Online: 2018-03-09
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mezhevoi, I. N.
Badelin, V. G.
Tyunina, E. Yu.
Kamkina, S. V.
Text and Data Mining valid from 2018-03-01
Article History
Received: 3 May 2017
First Online: 9 March 2018