Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology | |
Zheng, Wen[1]; Wang, Yuan[1]; Yuan, Tianqing[1]; Cai, Junjun[1]; Gong, Xingwen[1] | |
2017 | |
卷号 | 38期号:20页码:161 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5570059 |
专题 | 浙江工商大学 |
作者单位 | [1] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China |
推荐引用方式 GB/T 7714 | Zheng, Wen[1],Wang, Yuan[1],Yuan, Tianqing[1],et al. Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology[J],2017,38(20):161. |
APA | Zheng, Wen[1],Wang, Yuan[1],Yuan, Tianqing[1],Cai, Junjun[1],&Gong, Xingwen[1].(2017).Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology.,38(20),161. |
MLA | Zheng, Wen[1],et al."Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology".38.20(2017):161. |
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