Menu
Home
People
Places
Arts
History
Plants & Animals
Science
Life & Culture
Technology
Reference.org
Isoionic point
open-in-new
<h2 id="references">References</h2> <ol> <li id="fn:1"><p>Sørensen S.P.L., Linderstrøm-Lang K., and Lund E (1926). 'The influence of salt concentration on the acid-binding capacity of egg-albuminin'. J. Gen. Physiol., Mar 1927; 8: 543 - 599 <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Bryan, William P. (1978). "The isoionic point of amino acids and proteins". Biochemical Education. 6: 14–15. doi:10.1016/0307-4412(78)90164-4. <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> </ol>