Melting properties of peptides and their solubility in water. Part 1: dipeptides based on glycine or alanine

Melting properties (melting temperature, melting enthalpy and heat capacity difference between liquid and solid phase) of biomolecules are indispensable for natural and engineering sciences. The direct determination of these melting properties by using conventional calorimeters for biological compou...

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Detalles Bibliográficos
Autores principales: Do, Hoang Tam, Chua, Yeong Zen, Habicht, Jonas, Klinksiek, Marcel, Hallermann, Moritz, Zaitsau, Dzmitry, Schick, Christoph, Held, Christoph
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9073158/
https://www.ncbi.nlm.nih.gov/pubmed/35529741
http://dx.doi.org/10.1039/c9ra05730g

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9073158/
https://www.ncbi.nlm.nih.gov/pubmed/35529741
http://dx.doi.org/10.1039/c9ra05730g

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