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	Effects of Inclusion of Chrysin in Cucurbit[8]uril on Its Stability, Solubility and Antioxidant Potential
	XU Zhiling; LIAN Xiaowei; LI Mengjie; ZHANG Xiaodong; WANG Yi; TAO Zhu; ZHANG Qianjun
	2017
卷号	33期号:5页码:736-741
关键词	稳定性 白杨素 抗氧化能力 包合作用 葫芦 紫外-可见分光光度法 溶解性 主客体相互作用
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/6487797
专题	贵州大学
作者单位	1.[1]Research and Development Center of Fine Chemicals, Guizhou University, Guiyang 550025, P R. China 2.[2]Key Laboratory of Macrocyclic and Supramolecular Chemistry of Guizhou Province, College of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, P. R. China
推荐引用方式 GB/T 7714	XU Zhiling,LIAN Xiaowei,LI Mengjie,et al. Effects of Inclusion of Chrysin in Cucurbit[8]uril on Its Stability, Solubility and Antioxidant Potential[J],2017,33(5):736-741.
APA	XU Zhiling.,LIAN Xiaowei.,LI Mengjie.,ZHANG Xiaodong.,WANG Yi.,...&ZHANG Qianjun.(2017).Effects of Inclusion of Chrysin in Cucurbit[8]uril on Its Stability, Solubility and Antioxidant Potential.,33(5),736-741.
MLA	XU Zhiling,et al."Effects of Inclusion of Chrysin in Cucurbit[8]uril on Its Stability, Solubility and Antioxidant Potential".33.5(2017):736-741.

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