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Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability
This study examined the influence of stabilizers with different hydrophilic-lipophilic balances on the solubility of branched chain amino acids (BCAA) and colloidal stability of nanosuspended BCAAs. Initial BCAA solubility increased by homogenization as evidenced by the BCAA solubility in Tween 80-b...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049566/ https://ncbi.nlm.nih.gov/pubmed/30263581 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0100-8 |
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