Ferulic acid-β-cyclodextrin inclusion complexes: Application on the preservation of hairtail (Trichiurus lepturus)
A new method to stabilize ferulic acid (FA) in the aqueous phase by encapsulating FA into β-cyclodextrin was developed to prepare ferulic acid-β-cyclodextrin inclusion complexes (FCICs), and the potential applications of FCIC as a preservative in hairtail (Trichiurus lepturus) were tested. The antib...
| 主要な著者: | , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Taylor & Francis Group
2020-01-01
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| シリーズ: | International Journal of Food Properties |
| 主題: | |
| オンライン･アクセス: | http://dx.doi.org/10.1080/10942912.2020.1722161 |