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Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.08.023
Abstract: In this work the aggregation behavior of Rumenic acid (RA) is presented for the first time. The results point to a c.m.c. of 35μM at pH 8 and 25°C. This behavior can be modified by…
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Keywords:
rumenic acid;
computational study;
natural modified;
thermal computational ... See more keywords