Reduction of the Bitter Taste Intensity of Propantheline Bromide by Cyclodextrins As Predicted by Surface Tension Measurements
Author:
Affiliation:
1. Kyoto Pharmaceutical University, Misasagi, Yamashina-ku, Kyoto 607, Japan
Publisher
American Chemical Society (ACS)
Subject
Physical and Theoretical Chemistry,General Engineering
Link
https://pubs.acs.org/doi/pdf/10.1021/jp9612947
Reference14 articles.
1. Cyclodextrin Chemistry
2. Cyclodextrin Inclusion Compounds in Research and Industry
3. Cyclodextrin Technology
4. Cyclodextrins Increase Surface Tension and Critical Micelle Concentrations of Detergent Solutions
5. Stoichiometries and Equilibrium Constants of Cyclodextrin-Surfactant Complexations
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