Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants

✍ Scribed by Chan, Kim Wei; Khong, Nicholas M. H.; Iqbal, Shahid; Ch’ng, Soo Ee; Younas, Umer; Babji, Abdul Salam

• Book ID: 120715464
• Publisher: Springer-Verlag
• Year: 2012
• Tongue: English
• Weight: 359 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1155
• DOI: 10.1007/s13197-012-0818-5