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The preservation of liposomes by raffinose family oligosaccharides during drying is mediated by effects on fusion and lipid phase transitions

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http://pubman.mpdl.mpg.de/cone/persons/resource/persons97195

Hincha,  D. K.
Transcript Profiling, Infrastructure Groups and Service Units, Max Planck Institute of Molecular Plant Physiology, Max Planck Society;

http://pubman.mpdl.mpg.de/cone/persons/resource/persons97500

Zuther,  E.
Plant-Environment Interactions, Department Willmitzer, Max Planck Institute of Molecular Plant Physiology, Max Planck Society;

http://pubman.mpdl.mpg.de/cone/persons/resource/persons97194

Heyer,  A. G.
Plant-Environment Interactions, Department Willmitzer, Max Planck Institute of Molecular Plant Physiology, Max Planck Society;

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Hincha, D. K., Zuther, E., & Heyer, A. G. (2003). The preservation of liposomes by raffinose family oligosaccharides during drying is mediated by effects on fusion and lipid phase transitions. Biochimica Et Biophysica Acta-Biomembranes, 1612(2), 172-177. doi:10.1016/S0005-2736(03)00116-0.


Cite as: http://hdl.handle.net/11858/00-001M-0000-0014-2DD7-1
Abstract