The examination of polysaccharides as potential antioxidative compounds for topical administration using a lipid model system.

The examination of polysaccharides as potential antioxidative compounds for topical administration using a lipid model system.

Item
http://www.wikidata.org/entity/Q30320207
Purification and Characterization of a New Alginate Lyase from Marine Bacterium Vibrio sp. SY08.Novel microstructured sildenafil dosage forms as wound healing promoters.Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsionsProtective effect of Lycium barbarum polysaccharide 4 on kidneys in streptozotocin-induced diabetic rats.Antioxidant effect of 0.2% xanthan gum in ocular surface corneal epithelial cells.Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment.Mitigation of the impact of single-walled carbon nanotubes on a freshwater green algae: Pseudokirchneriella subcapitata.Synthesis and properties of feruloyl corn bran arabinoxylan esters.Microwave modified non-crosslinked pectin films with modulated drug release.Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product
P2860

The examination of polysaccharides as potential antioxidative compounds for topical administration using a lipid model system.

Item
http://www.wikidata.org/entity/Q30320207
description
2005 nî lūn-bûn
@nan
2005 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2005 թվականի հուլիսին հրատարակված գիտական հոդված
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2005年の論文
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2005年論文
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2005年論文
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2005年論文
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2005年論文
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2005年論文
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2005年论文
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The examination of polysacchar ...... on using a lipid model system.
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The examination of polysacchar ...... on using a lipid model system.
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The examination of polysacchar ...... on using a lipid model system.
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10.1016/J.IJPHARM.2005.04.024
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