Erdong Yuan1, Benguo Liu2, Wei Li3, Qiong Li4
1College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640; 2School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003; 3College of Biological Engineering, Hubei University of Technology, Wuhan 430068; 4School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China.For correspondence:- Qiong Li Email: qiongli@scut.edu.cn Tel:+862087111884
Received: 11 June 2012 Accepted: 21 July 2012 Published: 16 August 2012
Citation: Yuan E, Liu B, Li W, Li Q. Characterization and Antioxidant Activity of the Complex of Phloridzin and Hydroxypropyl-β-cyclodextrin. Trop J Pharm Res 2012; 11(4):545-551 doi: 10.4314/tjpr.v11i4.4
© 2012 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..
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