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. 1959 Feb;71(2):217–220. doi: 10.1042/bj0710217

Effect of pH on fluorescence of tyrosine, tryptophan and related compounds

Audrey White 1
PMCID: PMC1196777  PMID: 13628557

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

  1. Crammer J. L., Neuberger A. The state of tyrosine in egg albumin and in insulin as determined by spectrophotometric titration. Biochem J. 1943 Jul;37(2):302–310. doi: 10.1042/bj0370302. [DOI] [PMC free article] [PubMed] [Google Scholar]
  2. TEALE F. W., WEBER G. Ultraviolet fluorescence of the aromatic amino acids. Biochem J. 1957 Mar;65(3):476–482. doi: 10.1042/bj0650476. [DOI] [PMC free article] [PubMed] [Google Scholar]

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