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Complexation with β-cyclodextrin derivatives enhanced the bioavailability of quercetin through improving solubility and inhibiting recrystallization

Authors: Qiao Chen, Hai-Xia Xu, Ji-Guang Chen et al.

Publication: Journal of Food Engineering

Published: Feb 1, 2027

Source: Crossref

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Complexation with β-cyclodextrin derivatives enhanced the bioavailability of quercetin through improving solubility and inhibiting recrystallization

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