Stabilizing milk-derived extracellular vesicles (mEVs) through lyophilization: a novel trehalose and tryptophan formulation for maintaining structure and Bioactivity during long-term storage
通过冻干法稳定牛奶衍生的细胞外囊泡 (mEVs)：一种新型海藻糖和色氨酸配方，可在长期储存期间保持结构和生物活性
期刊:Journal of Biological Engineering
影响因子:5.7
doi:10.1186/s13036-024-00470-z
Alan B Dogan, Spencer R Marsh, Rachel J Tschetter, Claire E Beard, Md R Amin, L Jane Jourdan, Robert G Gourdie0
