Preparation and Characterization of Inclusion Complexes of <i>β</i>-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques
Bitterness often associated with whole wheat products may be related to phenolics in the bran. Cyclodextrins (CDs) are known to form inclusion complexes. The objective was to form inclusion complexes between <i>β</i>-CD and wheat phenolics. Pure phenolic acids (trans-ferulic acid (FA), caffeic acid...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2020-09-01
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| coleção: | Molecules |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/1420-3049/25/18/4275 |
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