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Melting properties of amino acids and their solubility in water.
Do, Hoang Tam; Chua, Yeong Zen; Kumar, Aarti; Pabsch, Daniel; Hallermann, Moritz; Zaitsau, Dzmitry; Schick, Christoph; Held, Christoph.
Afiliação
  • Do HT; Laboratory of Thermodynamics, TU Dortmund University Emil-Figge-Str. 70 44227 Dortmund Germany christoph.held@tu-dortmund.de.
  • Chua YZ; Institute of Physics, University of Rostock Albert-Einstein-Str. 23-24 18051 Rostock Germany yeong.chua@uni-rostock.de.
  • Kumar A; Competence Centre CALOR, University of Rostock Albert-Einstein-Str. 25 18051 Rostock Germany.
  • Pabsch D; Laboratory of Thermodynamics, TU Dortmund University Emil-Figge-Str. 70 44227 Dortmund Germany christoph.held@tu-dortmund.de.
  • Hallermann M; Laboratory of Thermodynamics, TU Dortmund University Emil-Figge-Str. 70 44227 Dortmund Germany christoph.held@tu-dortmund.de.
  • Zaitsau D; Laboratory of Thermodynamics, TU Dortmund University Emil-Figge-Str. 70 44227 Dortmund Germany christoph.held@tu-dortmund.de.
  • Schick C; Competence Centre CALOR, University of Rostock Albert-Einstein-Str. 25 18051 Rostock Germany.
  • Held C; Institute of Chemistry, University of Rostock Dr-Lorenz-Weg 2 18051 Rostock Germany.
RSC Adv ; 10(72): 44205-44215, 2020 Dec 09.
Article em En | MEDLINE | ID: mdl-35517171
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article