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Roasting process enhances antioxidative effect of cinnamon (Cinnamomi Cortex) via increase in cinnamaldehyde content

✍ Scribed by Eun-Ju Yang; Sang-In Kim; Jong-Moon Hur; Kyung-Sik Song

Book ID: 119936459
Publisher: The Korean Society for Applied Biological Chemistry
Year: 2009
Tongue: English
Weight: 616 KB
Volume: 52
Category: Article
ISSN: 1738-2203
DOI: 10.3839/jksabc.2009.077

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