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Volumn 127, Issue 4, 2011, Pages 1680-1685

Physicochemical and release characterisation of garlic oil-β- cyclodextrin inclusion complexes

Author keywords

Cyclodextrin; Controlled release; Garlic oil; Inclusion complex; Water solubility

Indexed keywords

ACIDIC DISSOLUTION; ANALYTICAL TECHNIQUES; ANTIOXIDANT ACTIVITIES; CD COMPLEX; CHARACTERISATION; CONTROLLED RELEASE; FUNCTIONAL INGREDIENT; GARLIC OIL; INCLUSION COMPLEX; ORGANOSULPHUR COMPOUNDS; PHASE SOLUBILITY; PHYSICO-CHEMICAL STABILITY; RELEASE RATE; STABILITY CONSTANTS; TEMPERATURE RANGE; WATER SOLUBILITIES; WATER SOLUBILITY; X RAY DIFFRACTOMETRY;

EID: 79953174877     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.036     Document Type: Article
Times cited : (280)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.