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pro vyhledávání: '"Eri Marumo"'
Autor:
Makoto Otsuka, Pornpun Laovachirasuwan, Jomjai Peerapattana, Yusuke Hattori, Yuya Nishimoto, Eri Marumo
Publikováno v:
Journal of Near Infrared Spectroscopy. 23:189-196
Starch is a natural polymeric with high chemical stability and no toxicity, so it is used widely as an additive in pharmaceutical manufacturing and the food industry. In this study, the effect of heat treatment on the controlled theophylline (TH) rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7598f83e7aa8ed8e46fa4e42def8916c
https://doi.org/10.1255/jnirs.1164
https://doi.org/10.1255/jnirs.1164
