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Stabilization effects of saccharides in protein formulations: A review of sucrose, trehalose, cyclodextrins and dextrans

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • Contributors:
      Department of Education of Liaoning Province; Department of Science and Technology of Liaoning Province
    • بيانات النشر:
      Elsevier BV
    • الموضوع:
      2024
    • Collection:
      ScienceDirect (Elsevier - Open Access Articles via Crossref)
    • الرقم المعرف:
      10.1016/j.ejps.2023.106625
    • الدخول الالكتروني :
      http://dx.doi.org/10.1016/j.ejps.2023.106625
      https://api.elsevier.com/content/article/PII:S0928098723002555?httpAccept=text/xml
      https://api.elsevier.com/content/article/PII:S0928098723002555?httpAccept=text/plain
    • Rights:
      https://www.elsevier.com/tdm/userlicense/1.0/ ; http://creativecommons.org/licenses/by/4.0/
    • الرقم المعرف:
      edsbas.C9EF4A92