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Calorimetric studies of the kinetic unfreezing of molecular motions in hydrated lysozyme, hemoglobin, and myoglobin.

Differential scanning calorimetric (DSC) studies of the glassy states of as-received and hydrated lysozyme, hemoglobin, and myoglobin powders, with water contents of < or = 0.25, < or = 0.30, and < or = 0.29 g/g of protein, show that their heat capacity slowly increases with increasing temp...

詳細記述

保存先:
書誌詳細
主要な著者: Sartor, G, Mayer, E, Johari, G P
フォーマット: Artigo
言語:Inglês
出版事項: 1994
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC1275685/
https://ncbi.nlm.nih.gov/pubmed/8130342
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