Lataa...
Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells
This study investigated the use of polyglyceryl esters (PGE) as stabilizer in improving stability and anti-inflammatory activity of nanosuspended branched-chain amino acids (BCAAs). BCAAs nanosuspended with stabilizer (BS) exhibited improved stability at concentration of 5% saturation level during s...
Tallennettuna:
| Julkaisussa: | Food Sci Biotechnol |
|---|---|
| Päätekijät: | , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer Singapore
2017
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049625/ https://ncbi.nlm.nih.gov/pubmed/30263769 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0253-5 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|