Kumar, Awanish <br/><br/>
Viscosity-Reducing Bulky-Salt Excipients Prevent Gelation of Protein, but Not Carbohydrate, Solutions.  [electronic resource] 

 -  Applied biochemistry and biotechnology  Aug 2017 
 - 1491-1496 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1559-0291 
<br/><br/><label>Standard No.: </label>10.1007/s12010-017-2413-8  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Arginine--chemistry<br/>Camphor--analogs & derivatives<br/>Carbohydrates--chemistry<br/>Caseins--chemistry<br/>Cattle<br/>Excipients--chemistry<br/>Gelatin--chemistry<br/>Gels<br/>Procainamide--pharmacology<br/>Salts--chemistry<br/>Solutions<br/>Sulfones--pharmacology<br/>Temperature<br/>Viscosity