A food dye, erythrosine B, increases membrane permeability to calcium and other ions
- 1 October 1981
- journal article
- research article
- Published by Elsevier in Biochimica et Biophysica Acta (BBA) - Biomembranes
- Vol. 648 (1) , 49-54
- https://doi.org/10.1016/0005-2736(81)90122-x
Abstract
No abstract availableKeywords
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