https://www.selleckchem.com/pr....oducts/mg-101-alln.h
The addition of the carrageenan to the gel formulations led to an increase in the swelling degree in comparison with that without carrageenan. The correlation analysis indicated that increasing initial Ca2+ content and gel strength of the microparticles promoted decreasing swelling degree of the composite microparticles.The aim of the present study was to assess the occurrence of spontaneous food preferences in zoo-housed ring-tailed lemurs and to analyze whether these preferences correlate with nutrient composition. Using a two-alt
Beğen
Yorum Yap
Paylaş
