Effect of pH on the Complexation of Kaempferol-4′-glucoside with Three β-Cyclodextrin Derivatives: Isothermal Titration Calorimetry and Spectroscopy Study-Reference-Cited by-同舟云学术

Effect of pH on the Complexation of Kaempferol-4′-glucoside with Three β-Cyclodextrin Derivatives: Isothermal Titration Calorimetry and Spectroscopy Study

Published:2013-12-19 Issue:1 Volume:62 Page:244-250
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zheng Yan¹,Dong Li-Na²,Liu Min¹,Chen Aiju¹,Feng Shangcai³,Wang Bingquan⁴,Sun Dezhi¹

Affiliation:

1. School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, 252059 China

2. Shandong Experimental High School, Jinan, Shandong, 250001 China

3. School of Chemistry and Chemical Engineering, Linyi University, Linyi, 276000 China

4. School of Pharmacrutical, Liaocheng University, Liaocheng, 252059 China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404320w

Reference45 articles.

1. Review: Dietary Flavonoids and Cancer Risk: Evidence From Human Population Studies

2. Flavonols and flavones in food plants: a review

3. Antioxidant activity and phenolic compounds in 32 selected herbs

4. Identification of Isorhamnetin 4‘-Glucoside in Onions

5. Flavonoids as Antioxidants

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