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机译:甘氨酸亚铁纳米脂质体的制备,表征及稳定性
School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi.Jiangsu 214122, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxijiangsu 214122, China,School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi.Jiangsu 214122, China;
School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi.Jiangsu 214122, China;
School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi.Jiangsu 214122, China;
School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi.Jiangsu 214122, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxijiangsu 214122, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxijiangsu 214122, China;
ferrous glycinate; nanoliposome; reverse-phase evaporation method; stability;
机译:甘氨酸亚铁脂质体的制备及pH稳定性
机译:在纳米脂质体的双层壳体内的3D Organogel网络积聚。 一种用于维生素D3的新型递送系统:制备,表征和物理化学稳定性
机译:银磺胺嘧啶纳米吡咯的制备,表征和稳定性
机译:物理稳定性得到改善的糖磷脂纳米脂质体的制备与表征
机译:某些药用油的制备,表征,稳定性研究和评估。
机译:响应面法优化溶菌酶纳米脂质体的制备条件及其稳定性评价
机译:应用响应面法优化溶菌酶纳米脂质体制备条件及其稳定性评价
机译:新型透明高分子材料的稳定性:环氧三甲氧基环硼氧烷体系。第1部分:环氧树脂及其共聚物的制备,表征和固化