| dc.contributor.author | Sakhuja, Rajeev | |
| dc.date.accessioned | 2021-11-11T11:02:26Z | |
| dc.date.available | 2021-11-11T11:02:26Z | |
| dc.date.issued | 2009-03-18 | |
| dc.identifier.uri | https://pubs.acs.org/doi/10.1021/jo900066m | |
| dc.identifier.uri | http://dspace.bits-pilani.ac.in:8080/xmlui/handle/123456789/3394 | |
| dc.description.abstract | 2H-Chromene-based conjugates of N-acyl-1,ω-amino acids (5, 9a−f, 14a−f) of natural amino acids (10a,b) and of dipeptide (10c) are prepared (60−97%) by N-acylbenzotriazole methodology in aqueous media at 20 °C. Gelation properties of the corresponding sodium salts in DMF and DMSO are generalized with respect to an increase or decrease in the chain length of the spacer. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | ACS | en_US |
| dc.subject | Chemistry | en_US |
| dc.subject | Peptides and proteins | en_US |
| dc.subject | Monomers | en_US |
| dc.subject | Gelation | en_US |
| dc.title | Gelation Behavior of 2H-Chromene N-Acylamino Acid Conjugates | en_US |
| dc.type | Article | en_US |
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