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Complexation of resveratrol by native and modified cyclodextrins: Determination of complexation constant by enzymatic, solubility and fluorimetric assays
C. Lucas-Abellán, M.I. Fortea, J.A. Gabaldón, E. Núñez-DelicadoVolume:
111
Year:
2008
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2008.03.073
File:
PDF, 227 KB
english, 2008