Enhancement of enzymatic hydrolysis rate of olive oil in water by dimethyl ?-cyclodextrin
- 1 September 1989
- journal article
- conference paper
- Published by Springer Nature in Biotechnology Letters
- Vol. 11 (9), 633-636
- https://doi.org/10.1007/bf01025272
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Cyclodextrins: A new group of industrial basic materialsMolecular Nutrition & Food Research, 1985
- Inclusion Complexes of Unsaturated Fatty Acids with Amylose and CyclodextrinStarch ‐ Stärke, 1975