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Synthesis and Characterization of Phenolic Acid/Hydroxypropyl-β-Cyclodextrin Inclusion Complexes
The objective of this study was to synthesize and characterize inclusion complexes of phenolic acids with hydroxypropyl-β-cyclodextrin (HP-β-CD). The inclusion complexes were prepared by the freeze-drying method and characterized using a variety of analytical techniques, including ultraviolet-visibl...
Gorde:
| Argitaratua izan da: | Prev Nutr Food Sci |
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| Egile nagusia: | |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
The Korean Society of Food Science and Nutrition
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7813596/ https://ncbi.nlm.nih.gov/pubmed/33505938 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2020.25.4.440 |
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