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Coffee brew is rich in chlorogenic and cinnamic acids, potent antioxidants. Its interaction with beta-cyclodextrin leads to formation of inclusion complexes which affect the physicochemical properties of the guest molecule. We investigated spectral changes in coffee-originated phenols, chlorogenic (CHA) and caffeic (CA) acids, due to complexation with beta-cyclodextrin (betaCD) in aqueous solutions...
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