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Amorphization of thiamine chloride hydrochloride: A study of the crystallization inhibitor properties of different polymers in thiamine chloride hydrochloride amorphous solid dispersions.
Arioglu-Tuncil, Seda; Bhardwaj, Vivekanand; Taylor, Lynne S; Mauer, Lisa J.
Afiliação
  • Arioglu-Tuncil S; Purdue University, Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA. Electronic address: sarioglu@purdue.edu.
  • Bhardwaj V; Purdue University, Department of Industrial and Physical Pharmacy, 575 Stadium Mall Drive, West Lafayette, IN 47907, USA. Electronic address: bhardwv@purdue.edu.
  • Taylor LS; Purdue University, Department of Industrial and Physical Pharmacy, 575 Stadium Mall Drive, West Lafayette, IN 47907, USA. Electronic address: lstaylor@purdue.edu.
  • Mauer LJ; Purdue University, Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA. Electronic address: mauer@purdue.edu.
Food Res Int ; 99(Pt 1): 363-374, 2017 09.
Article em En | MEDLINE | ID: mdl-28784494
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polímeros / Tiamina / Aditivos Alimentares Idioma: En Revista: Food Res Int Ano de publicação: 2017 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polímeros / Tiamina / Aditivos Alimentares Idioma: En Revista: Food Res Int Ano de publicação: 2017 Tipo de documento: Article