Liquid crystals as they relate to the structure of proteins

Autor:	Glenn H. Brown, Rajendra J. Mishra
Rok vydání:	1971
Předmět:	Chemistry Crystallography Optical Rotatory Dispersion Protein structure Chemical Phenomena Liquid crystal Proteins Amino Acid Sequence General Chemistry Crystallization Peptides General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 19:645-652
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf60176a002
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::967d1e1e45826f1ee2be986d8e53a9cf https://doi.org/10.1021/jf60176a002 Zobrazit plný text záznamu