EFFECTS OF FREE FATTY-ACIDS AND TRANSITION-TEMPERATURE ON THE STABILITY OF DRY LIPOSOMES

被引：52

作者：

CROWE, JH

MCKERSIE, BD

CROWE, LM

机构：

[1] UNIV GUELPH,DEPT CROP SCI,GUELPH N1G 2W1,ONTARIO,CANADA

[2] BODEGA MARINE LAB,BODEGA BAY,CA

来源：

BIOCHIMICA ET BIOPHYSICA ACTA | 1989年 / 979卷 / 01期

关键词：

D O I：

10.1016/0005-2736(89)90516-6

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：7 / 10

页数：4

共 25 条

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[6] PRESERVATION OF STRUCTURAL AND FUNCTIONAL-ACTIVITY IN LYOPHILIZED SARCOPLASMIC-RETICULUM [J].

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[7]

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[8]

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[9] EFFECTS OF CARBOHYDRATES ON MEMBRANE STABILITY AT LOW WATER ACTIVITIES [J].

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[10] PRESERVATION OF FREEZE-DRIED LIPOSOMES BY TREHALOSE [J].

CROWE, LM ;

CROWE, JH ;

RUDOLPH, A ;

WOMERSLEY, C ;

APPEL, L .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1985, 242 (01) :240-247

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