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Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone.
Wang, Ping-Ping; Qin, Xin-Sheng; Yang, Qing-Yu; Luo, Zhi-Gang; Xiao, Zhi-Gang; Peng, Xi-Chun.
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  • Wang PP; School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China.
  • Qin XS; School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China.
  • Yang QY; School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China.
  • Luo ZG; College of Grain Science and Technology, Shenyang Normal University , Shenyang, Liaoning 110034, People's Republic of China.
  • Xiao ZG; School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China.
  • Peng XC; College of Grain Science and Technology, Shenyang Normal University , Shenyang, Liaoning 110034, People's Republic of China.
J Agric Food Chem ; 65(39): 8744-8753, 2017 Oct 04.
Article en En | MEDLINE | ID: mdl-28910527
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Glycine max / Vitamina E / Dextrinas / Isoflavonas Idioma: En Revista: J Agric Food Chem Año: 2017 Tipo del documento: Article
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Glycine max / Vitamina E / Dextrinas / Isoflavonas Idioma: En Revista: J Agric Food Chem Año: 2017 Tipo del documento: Article