Enthalpy of sublimation of natural aromatic amino acids determined by Knudsen's effusion mass spectrometric method

- Sublimation of aromatic amino acids was studied by Knudsen effusion mass spectrometric method.
- Enthalpies of sublimation for l-phenylalanine, l-tyrosine and l-tryptophan were derived.
- Correlations between sublimation/solvation enthalpies and some descriptors of the amino acids have been established.