Food and Nutrition Sciences
Vol.3 No.6(2012), Paper ID 19907, 8
pages
DOI:10.4236/fns.2012.36097
Complexation of Eugenol (EG), as Main Component of Clove Oil and as Pure Compound, with β- and HP-β-CDs
Pilar Hernández-Sánchez, Santiago López-Miranda, Carmen Lucas-Abellán, Estrella Núñez-Delicado
Departament of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
Departament of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
Departament of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
Departament of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
Copyright © 2012 Pilar Hernández-Sánchez, Santiago López-Miranda, Carmen Lucas-Abellán, Estrella Núñez-Delicado et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
P. Hernández-Sánchez, S. López-Miranda, C. Lucas-Abellán and E. Núñez-Delicado, "Complexation of Eugenol (EG), as Main Component of Clove Oil and as Pure Compound, with
β- and HP-
β-CDs,"
Food and Nutrition Sciences, Vol. 3 No. 6, 2012, pp. 716-723. doi:
10.4236/fns.2012.36097.