Microcarriers for Controlled Local Delivery of Mupirocin: Preparation and Characterisation

Autor: Stummer, S., Salar-Behzadi, S., Viernstein, H., Martien, R., Hoyer, H., Perera, G., Bernkop-Schnürch, A., Dürrigl, M., Hafner, A., Filipović-Grčić, J., Glatter, O., Kulkarni, C., Chemelli, A., Wang, X., Ratzinger, G., Wirth, M., Gabor, F., Teskac, K., Pelipenko, J., Kristl, J., Doktorovova, S., Silva, A. M., Lopes, C. M., Martins-Lopes, P., Souto, E. B., Vangenechten, R., BACKX, I., Radl, S., Brandl, D., Heimburg, H., Khinast, J. G., Dietzel, M., Sommerfeld, M., Rinderhofer, A., Suzzi, D., Hörmann, T., Iannuccelli, M., Simon, L. L., Schongut, M., Stepanek, F., Hungerbuhler, K., Toschkoff, G., Machold, D., Gattringer, M., Steiner, H., Frascione, D., Saba-Lepek, M., Diwoky, C., Opriessnig, P., Stollberger, R., Almer, G., Mangge, H., Prassl, R., Brüßler, J., Marxer, E. E. J., Becker, A., Schubert, R., Nimsky, C., Bakowsky, U., Ambrus, R., Pomázi, A., Kocbek, P., Szabó-révész, P., Looser, B., Vaisman, A., Blasco, A., Koller, D. M., Balak, N., Scheibelhofer, O., Moor, J., Hörl, G., Heigl, N., Fraser, S. D., Marić, L., Homšek, I., Meindl, C., Roblegg, E., Pieber, T. R., Fröhlich, E., Souza, A. L. R., Andreani, T., Doktorovová, S., Gremião, M. P. D., Teskač, K., Kreft, M. E., Leitinger, G., Letofsky-Papst, I., Zimmer, A., Kürti, L., Kis, L., Veszelka, S., Szabó-Révész, P., Deli, M. A., Sinner, F., Falk, A., Muzzio, F., Baumgartner, S., Govedarica, B., Srčič, S., Valant, A. Zupančič, Mikac, U., Sepe, A., Smikalla, M., Urbanetz, N. A., Antal, I., Kállai, N., Luhn, O., Mola, J. H., Ruszkai, A., Balogh, E., Dredán, Klebovich, I., Neub, N., Dietrich, S., Petrak, D., Köhler, M., Eckardt, G., Finke, J. H., Schur, J., Gothsch, T., Beinert, S., Lesche, C., Büttgenbach, S., Kwade, A., Müller-Goymann, C. C., Evans, N. D., Cascone, S., De Santis, F., Lamberti, G., Titomanlio, G., Barba, A. A.

Publikováno v: Scientia Pharmaceutica

Probiotic microorganisms have been shown to provide specific health benefits when consumed as food supplements or as food components. The main problem of such products is the poor survival of the probiotic bacteria in the low pH of gastric fluid. How

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4bcb04a3a164c2f098cc1a1decf7809
https://doi.org/10.3797/scipharm.cespt.8.ldd01