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	Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology
	Zheng, Wen[1]; Wang, Yuan[1]; Yuan, Tianqing[1]; Cai, Junjun[1]; Gong, Xingwen[1]
	2017
卷号	38期号:20页码:161
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5570059
专题	浙江工商大学
作者单位	[1] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China
推荐引用方式 GB/T 7714	Zheng, Wen[1],Wang, Yuan[1],Yuan, Tianqing[1],et al. Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology[J],2017,38(20):161.
APA	Zheng, Wen[1],Wang, Yuan[1],Yuan, Tianqing[1],Cai, Junjun[1],&Gong, Xingwen[1].(2017).Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology.,38(20),161.
MLA	Zheng, Wen[1],et al."Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology".38.20(2017):161.

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