Formation of β-Cyclodextrin Inclusion Enhances the Stability and Aqueous Solubility of Natural Borneol

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Su, Jianyu ^a,b,c   Chen, Jianping ^a   Li, Lin ^a   Li, Bing ^a   Shi, Lei ^a,b   Chen, Ling ^a   Xu, Zhenbo ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b State Key Laboratory of Food Safety Technology for Meat Products   (China)

^c NONE   (China)

Author keywords

Inclusion complex; Ultrasound method; cyclodextrin

Indexed keywords

EID: 84861995369     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02713.x     Document Type: Article

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