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A:1016223101872
A:1016223101872
http://dx.doi.org/10.1023/A:1016223101872
Glycine crystallization during freezing: the effects of salt form, pH, and ionic strength.
P356
Q36793591-E50DE36F-03E8-42D3-80AB-3E1D6A083E80
P356
A:1016223101872
http://dx.doi.org/10.1023/A:1016223101872