CHARACTERIZATION, STABILITY AND ANTIOXIDANT ACTIVITY OF THE INCLUSION COMPLEX OF DIHYDROMYRICETIN WITH HYDROXYPROPYL-β-CYCLODEXTRIN

Preparation and Physicochemical Properties of the Complex of Naringenin with Hydroxypropyl-β-Cyclodextrin

(2010) Jiping Wen et al.   MOLECULES

Characterization and antioxidant activity of dihydromyricetin–lecithin complex

(2009) Benguo Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF FLAVONOID-RICH EXTRACTS FROM LEAVES OF AMPELOPSIS GROSSEDENTATA

(2009) JIANHUA GAO et al.   JOURNAL OF FOOD BIOCHEMISTRY

PREPARATION AND ANTIOXIDANT ACTIVITY OF CAMELLIANIN A FROMADINANDRA NITIDALEAVES

(2008) ERDONG YUAN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin

(2007) Chao Yuan et al.   FOOD CHEMISTRY

Evaluation of complex forming ability of hydroxypropyl-β-cyclodextrins

(2007) Chao Yuan et al.   FOOD CHEMISTRY