Degree of crosslinking in β-cyclodextrin-based nanosponges...

Food Chemistry 2021 / 03 Vol. 340

Degree of crosslinking in β-cyclodextrin-based nanosponges and their effect on piperine encapsulation

Guineo-Alvarado, Juan, Quilaqueo, Marcela, Hermosilla, Jeyson, González, Sofía, Medina, Camila, Rolleri, Aldo, Lim, Loong-Tak, Rubilar, Mónica
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Volume:
340
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128132
Date:
March, 2021
File:
PDF, 3.11 MB
2021
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