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Physicochemical, thermal and computational study of the encapsulation of rumenic acid by natural and modified

Adrián Matencio1, Carlos Javier García Hernández-Gil1, Francisco García-Carmona1

  • 1Department of Biochemistry and Molecular Biology-A, Faculty of Biology, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.

Food Chemistry
|September 7, 2016
PubMed

Keywords:
Conjugated linoleic acidCritical micellar concentrationCyclodextrinEncapsulationRumenic acid

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