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Concealing the taste of the Guinness World's most bitter substance by using a synthetic nanocontainer

Didier Gigmes 1 Xue Yang 2 Shengke Li 3 Qing-Wen Zhang Ying Zheng David Bardelang 1 Lian-Hui Wang Ruibing Wang 3
1 ICR - Institut de Chimie Radicalaire
2 State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau, China
3 Institute of Chinese Medical Sciences - State Key Laboratory of Quality Research in Chinese Medicine Taipa, Macau SAR,
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https://hal-amu.archives-ouvertes.fr/hal-01774491
Contributor : Didier Gigmes Connect in order to contact the contributor
Submitted on : Monday, April 23, 2018 - 4:13:46 PM
Last modification on : Friday, January 7, 2022 - 3:53:34 AM

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Didier Gigmes, Xue Yang, Shengke Li, Qing-Wen Zhang, Ying Zheng, et al.. Concealing the taste of the Guinness World's most bitter substance by using a synthetic nanocontainer. Nanoscale, Royal Society of Chemistry, 2017, 9 (30), pp.10606 - 10609. ⟨10.1039/c7nr03608f⟩. ⟨hal-01774491⟩

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