Swelling-shrinking behavior of chemically cross-linked polypeptide gels from poly(α-L-lysine), poly(α-DL-lysine), poly(ɛ-L-lysine) and thermally prepared poly(lysine): effects of pH, temperature and additives in the solution 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Swelling-shrinking behavior of chemically cross-linked polypeptide gels from poly(α-L-lysine), poly(α-DL-lysine), poly(ɛ-L-lysine) and thermally prepared poly(lysine): effects of pH, temperature and additives in the solution

作者姓名：	Kokufuta MK Sato S Kokufuta E

摘要：
收稿时间：	28 March 2011
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