Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology
ZHENG Wen, WANG Yuan, YUAN Tianqing, CAI Junjun, GONG Xingwen
FOOD SCIENCE . 2017, (20): 161 -168 .  DOI: 10.7506/spkx1002-6630-201720023