Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin

被引：0
|
作者：
Wang, Yibo [1 ]
Fu, Xiaofang [1 ]
Yuan, Li [1 ]
Zhang, Ting [1 ]
Xin, Tingting [1 ]
机构：
[1] School of Science, Beijing Technology and Business University, Beijing,100048, China
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 04期
关键词：
Glucose;
D O I：
10.7506/spkx1002-6630-20190104-054
中图分类号：
学科分类号：
摘要：
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页码：1 / 6
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