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Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose
Oxyresveratrol (Oxy) has attracted much attention by employing it as an antibrowning agent in fruits and vegetables. In this study, the formation of cyclodextrin (CD) inclusion exhibited a certain protective effect on Oxy oxidative degradation, while hydroxypropyl-β-cyclodextrin (HP–β-CD) inclusion...
Autores principales: | He, Jianfei, Chen, Huai-Yu, Chen, Hongbin, Wang, Baobei, Guo, Fengxian, Zheng, Zong-Ping |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407340/ https://www.ncbi.nlm.nih.gov/pubmed/36010470 http://dx.doi.org/10.3390/foods11162471 |
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