A food dye, erythrosine B, increases membrane permeability to calcium and other ions (Q72911026)
scientific article published on 01 October 1981
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Current Data About A food dye, erythrosine B, increases membrane permeability to calcium and other ions
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(P577) Thursday, October 1, 1981
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(P854) https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:6271212%20AND%20SRC:MED&resulttype=core&format=json
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(P1433) (Q864239)
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(P854) https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:6271212%20AND%20SRC:MED&resulttype=core&format=json
(P813) Wednesday, October 30, 2019

(P1476) "A food dye, erythrosine B, increases membrane permeability to calcium and other ions" (language: en)
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(P854) https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:6271212%20AND%20SRC:MED&resulttype=core&format=json
(P813) Wednesday, October 30, 2019

(P2093) C Y Wu
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(P854) https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:6271212%20AND%20SRC:MED&resulttype=core&format=json
(P813) Wednesday, October 30, 2019

other details
description scientific article published on 01 October 1981

External Links
(P356) 10.1016/0005-2736(81)90122-X
(P698) 6271212