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Optimisation de la pH-sensibilité de protéines végétales en..:
Anaya Castro, Maria Antonieta
https://oatao.univ-toulouse.fr/22921/1/ANAYA_CASTRO_Maria_Antonieta.pdf. , 2018
Link:
https://oatao.univ-toulouse.fr/22921/
RT Journal T1 <Title>Optimisation de la pH-sensibilité de protéines végétales en vue d'améliorer leurs capacités d'encapsulation de principes actifs destinés à la voie orale</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivtoulouseoa:oai:oatao.univ-toulouse.fr:22921&Exemplar=1&LAN=DE A1 Anaya Castro, Maria Antonieta YR 2018 K1 Microencapsulation K1 Protéines de soja K1 Excipient vert K1 Atomisation K1 Fonctionnalisation K1 Acylation K1 Succinylation K1 Voie orale K1 Libération retardée K1 Microparticules K1 Comprimés K1 Ibuprofène JF https://oatao.univ-toulouse.fr/22921/1/ANAYA_CASTRO_Maria_Antonieta.pdf LK http://dx.doi.org/https://oatao.univ-toulouse.fr/22921/ DO https://oatao.univ-toulouse.fr/22921/ SF ELIB - SuUB Bremen
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