Tanshinone liposomes were prepared by freeze thawing (FT) method.
采用冻融法制备了丹参酮的脂质体。
Conclusion Double emulsification and freeze-thawing method can significantly increase the encapsulation efficiency 5-FU in liposomes.
结论二次乳化法和冻融法结合能显著提高5-氟尿嘧啶脂质体的包封率。
Conclusion Double emulsification and freeze-thawing method can significantly increase the encapsulation efficiency 5-FU in liposomes.
结论二次乳化法和冻融法结合能显著提高5-氟尿嘧啶脂质体的包封率。
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