Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
出版年份 2014 全文链接
标题
Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
作者
关键词
-
出版物
Food & Function
Volume 5, Issue 7, Pages 1320-1333
出版商
Royal Society of Chemistry (RSC)
发表日期
2014-04-24
DOI
10.1039/c4fo00100a
参考文献
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