Complexation of resveratrol by native and modified...

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-Delicado
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Volume:
111
Year:
2008
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2008.03.073
File:
PDF, 227 KB
english, 2008
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