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Lowering of the freezing temperature of water at the protein surface due to electric field

✍ Scribed by I. Danielewicz-Ferchmin; A.R. Ferchmin

Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 142 KB
Volume: 124
Category: Article
ISSN: 0167-7322
DOI: 10.1016/j.molliq.2005.09.004

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