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master's thesis
Preparation and characterization of adamantyl derivatives of feroccene peptides and study of their interaction with liposomes as model membranes

Valentino Blasina (2014)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry
Cite this document

Blasina, V. (2014). Preparation and characterization of adamantyl derivatives of feroccene peptides and study of their interaction with liposomes as model membranes (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:026019

Blasina, Valentino. "Preparation and characterization of adamantyl derivatives of feroccene peptides and study of their interaction with liposomes as model membranes." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:026019

Blasina, Valentino. "Preparation and characterization of adamantyl derivatives of feroccene peptides and study of their interaction with liposomes as model membranes." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:026019

Blasina, V. (2014). 'Preparation and characterization of adamantyl derivatives of feroccene peptides and study of their interaction with liposomes as model membranes', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 April 2020, https://urn.nsk.hr/urn:nbn:hr:159:026019

Blasina V. Preparation and characterization of adamantyl derivatives of feroccene peptides and study of their interaction with liposomes as model membranes [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2020 April 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:026019

V. Blasina, "Preparation and characterization of adamantyl derivatives of feroccene peptides and study of their interaction with liposomes as model membranes", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:026019

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