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Hydrophobic Salt-modified Nafion for Enzyme Immobilization and Stabilization
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Stability of natamycin and its cyclodextrin inclusion complexes in aqueous solution

John L Koontz1, Joseph E Marcy, William E Barbeau

  • 1Department of Food Science and Technology, Foods and Exercise, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.

Journal of Agricultural and Food Chemistry
|November 13, 2003
PubMed

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