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 |
|---|---|
| Authors | Hidefumi YOSHII, Takeshi FURUTA, Eiji OKITA, Akira TOYOMI, Yu-Yen LINKO, Pekka LINKO |
This is the public page for a publication record in Dimensions, a free research insights platform that brings together information about funding, scholarly outputs, policy, patents and grants.
Loading metrics…