From amino acids to dipeptide: The changes in thermal stability and hydration properties of β-alanine, L-histidine and L-carnosine
Milan Vraneš, Jovana Panić, Aleksandar Tot, Snežana Papović, Slobodan Gadžurić, Črtomir Podlipnik, Marija Bešter‐Rogač
Topics & Concepts
DipeptideChemistryAqueous solutionMolar volumeViscosityAlanineGlycylglycineCarnosineThermal stabilityChromatographyAmino acidOrganic chemistryThermodynamicsGlycineBiochemistryPhysicsBiochemical effects in animalsFree Radicals and AntioxidantsSpectroscopy and Quantum Chemical Studies