Art

J-GLOBAL ID：201902279717986457   Reference number：19A2371850

Evaluation of Solubility Characteristics of a Hybrid Complex of Components of Soy

大豆成分のハイブリッド複合体の溶解特性の評価【JST・京大機械翻訳】

Author (5)： Inoue Yutaka (Laboratory of Drug Safety Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan) ,  Osada Mai (Laboratory of Drug Safety Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan) ,  Murata Isamu (Laboratory of Drug Safety Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan) ,  Kobata Kenji (Laboratory of Functional Food Science, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan) ,  Kanamoto Ikuo (Laboratory of Drug Safety Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan)
Material： ACS Omega
Volume： 4  Issue： 5  Page： 8632-8640  Publication year： 2019 
JST Material Number： W5044A  ISSN： 2470-1343  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： The purpose of this study was ...

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Thesaurus term： dissolution test ,  solubility (ratio) ,  ball mill ,  *Glycine max ,  solubility ,  *hybrid composite material ,  three dimension ,  *dissolution ,  clathrate compound ,  distilled water ,  mole ratio ,  powder X-ray diffraction ,  Physico-chemical property

JST classification (1)： Gene manipulation  (EC02050B)

Terms in the title (4)： 大豆 ,  ハイブリッド複合体 ,  溶解 ,  評価