Physicochemical and Thermodynamic Characterization of the Encapsulation of Methyl Jasmonate by Natural and Modified Cyclodextrins Using Reversed-Phase High-Pressure Liquid Chromatography-Reference-Cited by-同舟云学术

Physicochemical and Thermodynamic Characterization of the Encapsulation of Methyl Jasmonate by Natural and Modified Cyclodextrins Using Reversed-Phase High-Pressure Liquid Chromatography

Published:2013-11-18 Issue:47 Volume:61 Page:11347-11354
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

López-Nicolás José Manuel,Escorial Camps Marta,Pérez-Sánchez Horacio¹,García-Carmona Francisco

Affiliation:

1. Computer Science Department, Catholic University of Murcia (UCAM), 30107 Guadalupe, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402920p

Reference33 articles.

1. Globe artichoke: A functional food and source of nutraceutical ingredients

2. Methyl Jasmonate is a Potent Elicitor of Multiple Defense Responses in Grapevine Leaves and Cell-Suspension Cultures

3. PLANT RESPONSES TO INSECT HERBIVORY: The Emerging Molecular Analysis

4. Evidence for the involvement of jasmonates and their octadecanoid precursors in the tendril coiling response of Bryonia dioica

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