Enthalpy of transfer of amino acids from water to aqueous glucose solutions at 298.15K
Author:
Publisher
Elsevier BV
Subject
Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation
Reference28 articles.
1. THE INFLUENCE OF SUGARS ON THE FORMATION OF SULFHYDRYL GROUPS IN HEAT DENATURATION AND HEAT COAGULATION OF EGG ALBUMIN
2. AN ELECTROPHORETIC ANALYSIS OF CHANGES PRODUCED IN BLOOD SERUM AND PLASMA PROTEINS BY HEAT IN THE PRESENCE OF SUGARS
3. The Kinetics of Protein Denaturation. I. The Behavior of the Optical Rotation of Ovalbumin in Urea Solutions1
4. The stabilization of proteins by sucrose.
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