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Raman spectral analysis in the C-H stretching region of proteins and amino acids for investigation of hydrophobic interactions

Howell, NK, Arteaga, G, Nakai, S and Li-Chan, ECY (1999) Raman spectral analysis in the C-H stretching region of proteins and amino acids for investigation of hydrophobic interactions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47 (3). pp. 924-933.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Arteaga, GUNSPECIFIEDUNSPECIFIED
Nakai, SUNSPECIFIEDUNSPECIFIED
Li-Chan, ECYUNSPECIFIEDUNSPECIFIED
Date : 1 March 1999
Identification Number : https://doi.org/10.1021/jf981074l
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, Raman spectroscopy, amino acids, proteins, denaturation, hydrophobic interactions, WHEY PROTEINS, SPECTROSCOPY, DECONVOLUTION
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827175

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