The effect of D2-O on the thermal stability of proteins. Thermodynamic parameters for the transfer of model compounds from H2-O to D2-O [0.03%]
D2O对蛋白质热稳定性影响的研究-模型化合物从H2O到D2O转移的热力学参数研究
G C Kresheck,H Schneider,H A Scheraga
G C Kresheck
W H Orttung,J Warner
W H Orttung
H L Conley Jr,R B Martin
H L Conley Jr
A Gliozzi,R Morchio,A Ciferri
A Gliozzi
Thermodynamics of micellization of some zwitterionic N-alkyl betaines [0.03%]
一些两性烷基甜菜碱表面活性剂临界胶束浓度的聚集数和缔合熵的研究
J Swarbrick,J Daruwala
J Swarbrick
Further observations on the electrical properties of hemoglobin-bound water [0.03%]
关于血红蛋白结合水的电学性质的进一步观察
B E Pennock,H P Schwan
B E Pennock
A V Guzzo,G L Pool
A V Guzzo