β-cyclodextrin versus hydroxypropyl-β-cyclodextrin: is inclusion complexation a suitable alternative to improve the properties of hop-derived β-acids?

β-cyclodextrin versus hydroxypropyl-β-cyclodextrin: is inclusion complexation a suitable alternative to improve the properties of hop-derived β-acids?

Saved in:
Bibliographic Details
Published in:Food hydrocolloids Vol. 149; p. 109622
Main Authors: Arruda, Tarsila Rodrigues, Silva, Rafael Resende Assis, Marques, Clara Suprani, Moraes, Allan Robledo Fialho e, Bernardes, Patrícia Campos, de Oliveira, Taíla Veloso, de Oliveira, Sukarno Olavo, Muranyi, Peter, Soares, Nilda de Fátima Ferreira
Format: Journal Article
Language:English
Published: 01-04-2024
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first