Water content of natural cyclodextrins and their essential oil complexes: A comparative study between Karl Fischer titration and thermal methods

标题
Water content of natural cyclodextrins and their essential oil complexes: A comparative study between Karl Fischer titration and thermal methods
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 132, Issue 4, Pages 1741-1748
出版商
Elsevier BV
发表日期
2011-11-11
DOI
10.1016/j.foodchem.2011.11.003

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