The Kinetics of Protein Denaturation. IV. The Viscosity and Gelation of Urea Solutions of Ovalbumin1

Autor:	H. K. Frensdorff, W. Kauzmann, M. T. Watson
Rok vydání:	1953
Předmět:	Viscosity chemistry.chemical_compound Colloid and Surface Chemistry Chemical engineering Chemistry Kinetics Urea General Chemistry Biochemistry Catalysis
Zdroj:	Journal of the American Chemical Society. 75:5157-5166
ISSN:	1520-5126 0002-7863
DOI:	10.1021/ja01117a004
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d50334eb66e413cca79c6eb2afa39043 https://doi.org/10.1021/ja01117a004 Zobrazit plný text záznamu