Complexation of resveratrol by native and modified cyclodextrins: Determination of complexation constant by enzymatic, solubility and fluorimetric assays

Author:

Lucas-Abellán C.,Fortea M.I.,Gabaldón J.A.,Núñez-Delicado E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Plant Pathology;Agrios,1998

2. Complexation of apple antioxidants: Chorogenic acid, quercetin and rutin by β-cyclodextrins (β-CDs);Álvarez-Parrilla;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2005

3. Phytoalexins;Bailey,1982

4. A spectrophotometric investigation on the interaction of iodine with aromatic hydrocarbons;Benesi;Journal of the American Chemical Society,1949

5. Host-Guest interaction study of resveratrol with natural and modified cyclodextrins;Bertacche;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2006

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