Article
FOOD CHEMISTRY  (2021)

Degree of crosslinking in beta-cyclodextrin-based nanosponges and their effect on piperine encapsulation.

Guineo-Alvarado, J., Quilaqueo, M., Hermosilla, J., Gonzalez, S., Medina, C., Rolleri, A., Lim, LT., Rubilar, M.