The Increased Effect of Kneading on the Formation of Inclusion Complexes between d-Limonene and β-Cyclodextrin at Low Water Content
Publication | Article in Bioscience Biotechnology and Biochemistry, published January 1998 |
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Authors | Hidefumi YOSHII, Takeshi FURUTA, Eiji OKITA, Akira TOYOMI, Yu-Yen LINKO, Pekka LINKO |
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