A Comparative Study of the Influence of Sugars Sucrose, Trehalose, and Maltose on the Hydration and Diffusion of DMPC Lipid Bilayer at Complete Hydration: Investigation of Structural and Spectroscopic Aspect of Lipid–Sugar Interaction

Langmuir - United States
doi 10.1021/acs.langmuir.6b01115
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American Chemical Society (ACS)

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