Data for: EFFECT OF TEMPERATURE, pH, β- AND HP-β-CDs ON THE SOLUBILITY AND STABILITY OF FLAVANONES: NARINGENIN AND HESPERETIN

Published: 1 Apr 2019 | Version 1 | DOI: 10.17632/9nvjkn3fv2.1
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This dataset is under embargo and will be publicly available (189 days) on 27 February 2020 at 12:00am UTC

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This data is associated with the following publication:

Effect of temperature, pH, β- and HP-β-cds on the solubility and stability of flavanones: Naringenin and hesperetin

Published in: LWT - Food Science and Technology

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  • Version 1

    Under embargo

    Embargo Date: 2020-02-27 (189 days)

    Published: 2019-04-01

    DOI: 10.17632/9nvjkn3fv2.1

    Cite this dataset

    Núñez-Delicado, Estrella (2019), “Data for: EFFECT OF TEMPERATURE, pH, β- AND HP-β-CDs ON THE SOLUBILITY AND STABILITY OF FLAVANONES: NARINGENIN AND HESPERETIN”, Mendeley Data, v1 http://dx.doi.org/10.17632/9nvjkn3fv2.1

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Fabricated Food

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The files associated with this dataset are licensed under a Public Domain Dedication licence.

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