Effect of pH on fluorescence of tryosine, tryptophan and related compounds.
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WHITE A
出版信息
Biochem J. 1959 Feb;71(2):217-20. doi: 10.1042/bj0710217.
Abstract
摘要
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Effect of pH on fluorescence of tryosine, tryptophan and related compounds.pH 对酪氨酸、色氨酸及相关化合物荧光的影响。
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本文引用的文献
1
The state of tyrosine in egg albumin and in insulin as determined by spectrophotometric titration.通过分光光度滴定法测定蛋清蛋白和胰岛素中酪氨酸的状态。
Biochem J. 1943 Jul;37(2):302-10. doi: 10.1042/bj0370302.
2
Ultraviolet fluorescence of the aromatic amino acids.芳香族氨基酸的紫外荧光。
Biochem J. 1957 Mar;65(3):476-82. doi: 10.1042/bj0650476.
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