刘佳霖, 姬聪慧, 高丽娇, 曹兰, 殷素会, 罗文华, 王瑞生, 任勤, 程尚. β-环糊精包合蜂王浆的工艺优化及产物稳定性分析[J]. 云南农业大学学报(自然科学), 2018, 33(6): 1113-1119. DOI: 10.12101/j.issn.1004-390X(n).201804014
引用本文: 刘佳霖, 姬聪慧, 高丽娇, 曹兰, 殷素会, 罗文华, 王瑞生, 任勤, 程尚. β-环糊精包合蜂王浆的工艺优化及产物稳定性分析[J]. 云南农业大学学报(自然科学), 2018, 33(6): 1113-1119. DOI: 10.12101/j.issn.1004-390X(n).201804014
Jialin LIU, Conghui JI, Lijiao GAO, Lan CAO, Suhui YIN, Wenhua LUO, Ruisheng WANG, Qin REN, Shang CHENG. Process Optimization of β-Cyclodextrin Inclusion Complex of Royal Jelly and Its Stability Investigation[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2018, 33(6): 1113-1119. DOI: 10.12101/j.issn.1004-390X(n).201804014
Citation: Jialin LIU, Conghui JI, Lijiao GAO, Lan CAO, Suhui YIN, Wenhua LUO, Ruisheng WANG, Qin REN, Shang CHENG. Process Optimization of β-Cyclodextrin Inclusion Complex of Royal Jelly and Its Stability Investigation[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2018, 33(6): 1113-1119. DOI: 10.12101/j.issn.1004-390X(n).201804014

β-环糊精包合蜂王浆的工艺优化及产物稳定性分析

Process Optimization of β-Cyclodextrin Inclusion Complex of Royal Jelly and Its Stability Investigation

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