A study on the inclusion complexation of 3,4,5-trihydroxybenzoic acid with β-cyclodextrin at different pH

Author:

Sankaranarayanan R. K.,Siva S.,Antony Muthu Prabhu A.,Rajendiran N.

Publisher

Springer Science and Business Media LLC

Subject

Condensed Matter Physics,General Chemistry,Food Science

Reference63 articles.

1. Bender, M.L., Komiyama, M.: Cyclodextrin Chemistry. New York, Springer-Verlag (1978)

2. Saenger, W.: Cyclodextrin inclusion compounds in research and industry. Angew. Chem. Int. Ed. Engl. 19, 344 (1980)

3. Serger, M., Atwood, M.J.L., Davids, J.E.D., Macnicol, D.D.: Inclusion Complexes, vol. 2, p. 231. Academic Press, London (1984)

4. Szejtli, J.: Cyclodextrin and their Inclusion Complexes. Academic Kiado, Budapest (1982)

5. Szejtli, J.: Cyclodextrin Technology. Kluwer Academic Publishers, Dordrecht (1988)

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