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Bioscience, Biotechnology, and Biochemistry Volume 62, 1998 - Issue 3
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Original Articles

The Increased Effect of Kneading on the Formation of Inclusion Complexes between d-Limonene and β-Cyclodextrin at Low Water Content

Hidefumi YOSHIIDepartment of Biotechnology, Tottori University
,
Takeshi FURUTADepartment of Biotechnology, Tottori University
,
Eiji OKITADepartment of Biotechnology, Tottori University
,
Akira TOYOMIKurimoto Co., Ltd.
,
Yu-Yen LINKODepartment of Chemical Technology, Helsinki University of Technology
&
Pekka LINKODepartment of Chemical Technology, Helsinki University of Technology
Pages 464-468 | Received 11 Aug 1997, Published online: 22 May 2014

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