A review on thermal analyses of cyclodextrins and cyclodextrin complexes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Environmental Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s10311-018-0806-8.pdf
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2. Ammar HO, Ghorab M, Mahmoud AA, Makram TS, Noshi SH (2012) Topical liquid crystalline gel containing lornoxicam/cyclodextrin complex. J Incl Phenom Macrocycl Chem 73:161–175. https://doi.org/10.1007/s10847-011-0039-y
3. Astray G, Gonzalez-Barreiro C, Mejuto JC, Rial-Otero R, Simal-Gándara J (2009) A review on the use of cyclodextrins in foods. Food Hydrocoll 23:1631–1640. https://doi.org/10.1016/j.foodhyd.2009.01.001
4. Bertacche V, Lorenzi N, Nava D, Pini E, Sinico C (2006) Host–guest interaction study of resveratrol with natural and modified cyclodextrins. J Incl Phenom Macrocycl Chem 55:279–287. https://doi.org/10.1007/s10847-006-9047-8
5. Bonetti P, de Moraes FF, Zanin GM, de Cássia Bergamasco R (2016) Thermal behavior study and decomposition kinetics of linalool/β-cyclodextrin inclusion complex. Polym Bull 73:279–291. https://doi.org/10.1007/s00289-015-1486-1
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