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1 Ergebnisse
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Optimization of pH-sensitivity of vegetable proteins in ord..:
Anaya Castro, Maria Antonieta
NNT: 2018INPT0017. , 2018
Link:
https://hal.inrae.fr/tel-02786937
RT Journal T1
Optimization of pH-sensitivity of vegetable proteins in order to improve their capacity to encapsulate Active Pharmaceutical Ingredients for oral administration ; Optimisation de la pH-sensibilité de protéines végétales en vue d'améliorer leurs capacités d'encapsulation de principes actifs destinés à la voie orale
UL https://suche.suub.uni-bremen.de/peid=base-ftutoulouse3hal:oai:HAL:tel-02786937v1&Exemplar=1&LAN=DE A1 Anaya Castro, Maria Antonieta PB HAL CCSD YR 2018 K1 Microencapsulation K1 Soy protein K1 Green excipient K1 Spray-drying K1 Functionalization K1 Acylation K1 Succinylation K1 Oral route K1 Delayed release K1 Microparticles K1 Tablets K1 Ibuprofen K1 Protéines de soja K1 Excipient vert K1 Atomisation K1 Fonctionnalisation K1 Voie orale K1 Libération retardée K1 Microparticules K1 Comprimés K1 Ibuprofène K1 [SPI.OTHER]Engineering Sciences [physics]/Other JF NNT: 2018INPT0017 LK http://dx.doi.org/https://hal.inrae.fr/tel-02786937 DO https://hal.inrae.fr/tel-02786937 SF ELIB - SuUB Bremen
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