Carbohydrate Research p. 43 - 50 (1985)
Update date:2022-08-15
Topics:
Oerstan, Aydin
Wojcik, John F.
The kinetics of complex formation of a series of azo dyes with α-cyclodextrin (cyclomaltohexaose, α-CD) were examined by means of the temperature-jump method at pH 7.2, an ionic strength of 0.15M, and a temperature rise to 25 deg C.All dyes were azobenzen
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