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Double‐ to Single‐Strand Transition Induces Forces and Motion in DNA Origami Nanostructures
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Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat
Author(s):
J Fernández-López
,
E. SAYAS-BARBERA
,
J. A. Pérez-Alvarez
,
V ARANDA-CATALÁ
,
J. FERNANDEZ-LOPEZ
,
E. Sayas-Barberá
,
JA Pérez-Álvarez
,
J. PEREZ-ALVAREZ
Publication date:
2004
Journal:
Color Research & Application
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Functional role of amyloid
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10.1002/col.10215
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