Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg

10.1023/A:1011002326825

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Bibliographic Details
Main Authors:	Davidson, P., Sun, W.Q.
Other Authors:	BIOLOGICAL SCIENCES
Format:	Article
Published:	2014
Subjects:	Freeze-drying Glass transition Protein stabilization Raffinose Sucrose
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/100535
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Institution:	National University of Singapore

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