Salting-in and Saltingout Effects of Polyphenols, Aromatic Compounds, and Amino Acids on Poly (N-Isopropylacrylamide) and Egg White Aqueous Solutions / Tsurko, E. N., Kunz, W. (2021)
web address of the page http://jnas.nbuv.gov.ua/article/UJRN-0001320935
Science and Innovation   А - 2018 /  Issue (2021, Vol. 17, № 4)
Tsurko E. N., Kunz W.
Salting-in and Saltingout Effects of Polyphenols, Aromatic Compounds, and Amino Acids on Poly (N-Isopropylacrylamide) and Egg White Aqueous Solutions
Cite:
Tsurko, E. N., Kunz, W. (2021). Salting-in and Saltingout Effects of Polyphenols, Aromatic Compounds, and Amino Acids on Poly (N-Isopropylacrylamide) and Egg White Aqueous Solutions. Science and Innovation, 17 (4), 72-78. http://jnas.nbuv.gov.ua/article/UJRN-0001320935 | |
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