Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants.
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Nicholas M H Khong Kim Wei Chan |
| Publication date | September 4, 2012 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |