Article ID Journal Published Year Pages File Type
10541133 Food Chemistry 2012 8 Pages PDF
Abstract
► Influence of solvent hydrophobicity on KFT water content of cyclodextrins. ► Comparative study: KFT and TG water content in essential oils/cyclodextrins. ► Evaluation of encapsulation process by means of water concentration.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Water content of natural cyclodextrins and their essential oil complexes: A comparative study between Karl Fischer titration and thermal methods
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