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Publication
Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
Journal Contribution - Journal Article
Journal: FOOD AND BIOPROCESS TECHNOLOGY
ISSN: 1935-5149
Issue: 6
Volume: 12
Pages: 976 - 989
Publication year:2019
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:6
Authors:International
Authors from:Higher Education
Accessibility:Closed