SELF-MICROEMULSIFYING TYPE II LIPID CLASS SYSTEM: INHIBITING SALTING OUT EFFECT OF ELECTROLYTES PRESENT IN THE EMULSIFYING MEDIA | Zendy

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SELF-MICROEMULSIFYING TYPE II LIPID CLASS SYSTEM: INHIBITING SALTING OUT EFFECT OF ELECTROLYTES PRESENT IN THE EMULSIFYING MEDIA

Author(s) -

Naser Hasan

Publication year - 2021

Publication title -

international journal of biology pharmacy and allied sciences

Language(s) - English

Resource type - Journals

ISSN - 2277-4998

DOI - 10.31032/ijbpas/2021/10.4.5420

Subject(s) - salting , electrolyte , food science , salting out , class (philosophy) , chemistry , computer science , organic chemistry , artificial intelligence , electrode , aqueous solution

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