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dc.contributor.authorArioglu-Tuncil, Seda
dc.contributor.authorVoelker, Adrienne L.
dc.contributor.authorTaylor, Lynne S.
dc.contributor.authorMauer, Lisa J.
dc.date.accessioned2021-12-16T09:06:47Z
dc.date.available2021-12-16T09:06:47Z
dc.date.issued2020
dc.identifier.urihttps://doi.org/10.3390/ijms21165935
dc.identifier.urihttp://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9944
dc.description.abstractThiamine is an essential micronutrient, but delivery of the vitamin in supplements or foods is challenging because it is unstable under heat, alkaline pH, and processing/storage conditions. Although distributed as a crystalline ingredient, thiamine chlori
dc.description.sponsorshipUSDAUnited States Department of Agriculture (USDA) [2016-67017-24592]; Ministry of National Education, Republic of TurkeyMinistry of National Education - Turkey
dc.language.isoEnglish
dc.publisherMdpı
dc.rightsGreen Published, gold
dc.sourceInternatıonal Journal Of Molecular Scıences
dc.titleAmorphization of Thiamine Chloride Hydrochloride: Effects of Physical State and Polymer Type on the Chemical Stability of Thiamine in Solid Dispersions
dc.typeArticle
dc.identifier.issue16
dc.identifier.doi10.3390/ijms21165935
dc.identifier.wosWOS:000565158000001
dc.identifier.volume21


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