Language
English
German
^M
Dutch
Spanish
Title:
Properties of Protein Monolayers
Source:
Annual Review of Biochemistry [0066-4154] Gorter, E yr:1941
Basic
Full text
Full text available via
Annual Reviews
Year:
Volume:
Issue:
Start Page:
Full text available via
Annual Reviews Back Volume Collection
Year:
Volume:
Issue:
Start Page:
Document delivery
Request document via
Library/Bibliothek
Users interested in this article also expressed an interest in the following:
description
1.
Schryver, Samuel B.
"On the Denaturation of Egg-albumin by Weak Acids in the Presence of Salts."
Biochemical journal
20.6 (1926): 1177-1185.
description
2.
Barker, H A.
"THE EFFECT OF WATER CONTENT UPON THE RATE OF HEAT DENATURATION OF CRYSTALLIZABLE EGG ALBUMIN."
The Journal of general physiology
17.1 (1933): 21-34.
description
3.
Booth, N.
"The denaturation of proteins."
The biochemical journal.
24.1: 158-168.
Select All
Clear All
Save Citations
Select Format
EndNote
RefWorks
Reference Manager
ProCite
Submit citation export
Advanced
Author
Other articles by this author? -- in
GeoRef
author:
Gorter, E
last name
initials
Other articles by this author? -- in
Online Contents Geosciences
author:
Gorter, E
last name
initials
Web Search
Find related information in
a Web Search Engine
Excite
Google
HotBot
Ixquick
ZOO
Ask
Yahoo!
Bing
Naver
Search Terms:
Search for related information in
Google Scholar
Article Title
Author Name
Journal Title
Other Search
Search Terms:
A service provided by the
Library of the Wissenschaftspark Albert Einstein
, Potsdam, Germany.
© 2005 SFX by Ex Libris Inc.