Effect of flavors on the viscosity and gelling point of aqueous poloxamer solution

Archives of Pharmacal Research

Volumn 29, Issue 12, 2006, Pages 1171-1178

  Rhee, Yun Seok ^a   Shin, Young Hee ^a   Park, Chun Woong ^a   Chi, Sang Cheol ^a   Park, Eun Seok ^a  

^a Sungkyunkwan University   (South Korea)

Author keywords

Flavors; Gelling point; Poloxamer; Thermal analysis; Viscosity

Indexed keywords

EID: 33846032656     PISSN: 02536269     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02969310     Document Type: Article

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