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Volumn 10, Issue , 2014, Pages 2809-2820

Thermal and oxidative stability of the ocimum basilicum l. essential oil/β-cyclodextrin supramolecular system

Author keywords

Basil; Gc ms analysis; Nanoencapsulation; Ocimum basilicum l. Essential oil; Thermal and oxidative stability; cyclodextrin

Indexed keywords


EID: 84920074565     PISSN: None     EISSN: 18605397     Source Type: Journal    
DOI: 10.3762/bjoc.10.298     Document Type: Article
Times cited : (35)

References (47)
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    • de Vries, J. CRC Press: Boca Raton
    • Verhagen, H. Adverse effects of food additives. In Food Safety and Toxicity; de Vries, J., Ed.; CRC Press: Boca Raton, 1997; pp 127-138.
    • (1997) Food Safety and Toxicity , pp. 127-138
    • Verhagen, H.1
  • 37
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    • Szejtli, J. Pure Appl. Chem. 2004, 76, 1825-1845. doi:10.1351/pac200476101825
    • (2004) Pure Appl. Chem. , vol.76 , pp. 1825-1845
    • Szejtli, J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.