Physicochemical, thermal and computational study of the encapsulation of rumenic acid by natural and modified cyclodextrins.
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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… read more here.
Keywords: rumenic acid; computational study; natural modified; thermal computational ... See more keywords