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NTIS 바로가기Carbohydrate polymers, v.26 no.1, 1995년, pp.69 - 73
Jouon, N. (Centre de Recherches sur les Macromolecules Vegetales (CERM AV), CNRS, associe a l'Universite Joseph Fourier, B.P. 53 X, 38041 Grenoble-cedex, France) , Rinaudo, M. , Milas, M. , Desbrieres, J.
The form of water associated with different ionic and physical forms of hyaluronic acid was investigated primarily using differential scanning calorimetry. The amount of non-freezable water associated with the polysaccharide was about 0.7 g H2O/g dry solids which corresponded to 15 water molecules ...
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