Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues

Cyclodextrins (CDs) are a good alternative to reduce or enhance different biomolecule characteristics and have demonstrated great results in food science. However, CDs present intrinsic limitations that can be solved by derivative synthesis. This review represents a survey of the state of the art of...

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Detalles Bibliográficos
Autores principales: Matencio, Adrián, Rubin Pedrazzo, Alberto, Difalco, Alessandro, Navarro-Orcajada, Silvia, Khazeai Monfared, Yousef, Conesa, Irene, Rezayat, Azam, López-Nicolás, José Manuel, Trotta, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8659987/
https://www.ncbi.nlm.nih.gov/pubmed/34883729
http://dx.doi.org/10.3390/polym13234226

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8659987/
https://www.ncbi.nlm.nih.gov/pubmed/34883729
http://dx.doi.org/10.3390/polym13234226

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