المؤلفون: Jyh-Horng Chen, Chen-Sheng Yeh, Yi Wei Lo, Tzu Yu Liu, Chih Chia Huang, Chia Hao Su

المصدر: Chemistry of Materials. 20:3840-3848

مصطلحات موضوعية: food.ingredient, Materials science, Biocompatibility, General Chemical Engineering, Nanotechnology, General Chemistry, Gelatin, Ion, Magnetization, Paramagnetism, food, Chemical engineering, Materials Chemistry, Leaching (metallurgy), Porosity, Superparamagnetism

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::b3e0a1906d7e49303b4bbb5016d25496Test
https://doi.org/10.1021/cm703195uTest

المؤلفون: Chih-Chia Huang, Tzu-Yu Liu, Chia-Hao Su, Yi-Wei Lo, Jyh-Horng Chen, Chen-Sheng Yeh

المصدر: Chemistry of Materials; Jun2008, Vol. 20 Issue 12, p3840-3848, 9p