Crystallisation properties of amorphous cyclodextrin...

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Journal of Food Science and Technology 2019 / 2

Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil

Frieler, Lukas, Ho, Thao M., Anthony, Anita, Hidefumi, Yoshii, Yago, Anya J. E., Bhandari, Bhesh R.
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03643-7
Date:
February, 2019
File:
PDF, 1.96 MB
english, 2019
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