Thermodynamics and mechanism of complexation of peptides with 18-crown-6 in water
Author:
Publisher
Walter de Gruyter GmbH
Subject
General Chemical Engineering,General Chemistry
Link
https://www.degruyter.com/document/doi/10.1351/pac199567071103/pdf
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Thermodynamics of molecular complexation of glycyl–glycyl–glycine with cryptand [2.2.2] in water–dimethylsulfoxide solvent at 298.15 K;Journal of Thermal Analysis and Calorimetry;2016-03-16
2. A thermodynamic study of reactions of amino acids with crown ethers in nonaqueous media as examples of guest—host molecular complex formation;Russian Chemical Bulletin;2015-11
3. Application of isothermal titration calorimetry for evaluation of water–acetone and water–dimethylsulfoxide solvent influence on the molecular complex formation between 18-crown-6 and triglycine at 298.15 K;Journal of Thermal Analysis and Calorimetry;2015-03-18
4. Formation of molecular complexes between 18-crown-6 and amino acids in aqueous-organic media;Russian Journal of General Chemistry;2014-02
5. Molecular complexation of some amino acids and triglycine with 18-crown-6 ether in H2O-EtOH solvents at 298.15 K;Russian Journal of Inorganic Chemistry;2013-10
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