Reaction between Phthalein Dyes and Heated Foodstuffs
نویسندگان
چکیده
منابع مشابه
Clxxii. Combination of Proteins with Phthalein Dyes
MANY properties of proteins have been ascribed to adsorption phenomena and surface effects-grouped under the name of colloidal properties. Loeb [1922] and others have shown that many properties of proteins may be explained by the orthodox laws of chemical combination. In this paper an attempt is made to explain the effect of proteins on phthalein dyes as a chemical phenomenon. The interesting o...
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ژورنال
عنوان ژورنال: Nature
سال: 1954
ISSN: 0028-0836,1476-4687
DOI: 10.1038/174879a0