https://www.selleckchem.com/pr....oducts/isoxazole-9-i
But B-type starch addition resulted in the poor dispersion stability compared to A-type starch, instead V-type starch addition improved the dispersion stability of starch in aqueous solution, allowing the particles to stay dispersed for 141.12 ± 6.52 min. These results provided a theoretical basis for the effects of exogenous type starch on original starch properties, and revealed the potential of V-type starch as dispersion stabilizer. To investigate the change in muscle volume around the hip in patients with femoroacetabular
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