Improved solubility and stability of...

Food Chemistry 2015 / 02 Vol. 168

Improved solubility and stability of 7-hydroxy-4-methylcoumarin at different temperatures and pH values through complexation with sulfobutyl ether-β-cyclodextrin

Liu, Min, Chen, Aiju, Wang, Yong, Wang, Chunmei, Wang, Bingquan, Sun, Dezhi
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Volume:
168
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.07.061
Date:
February, 2015
File:
PDF, 510 KB
english, 2015
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