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Summary The interaction of cypermethrin with β-cyclodextrin was investigated using different (coprecipitation, suspension, kneading and ‘melting in solution’) complexation methods and qualifying the resulted complexes by UV-spectrophotometry, thermal methods (TG, DTG and DSC) and X-ray powder diffraction. The total guest content of complexes can be measured by UV-spectrophotometry in aqueous ethanol...
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