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rdf:type
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description
| - wetenschappelijk artikel (nl)
- наукова стаття, опублікована в червні 2018 (uk)
- article scientifique publié en 2018 (fr)
- im Juni 2018 veröffentlichter wissenschaftlicher Artikel (de)
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publication date
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publication date
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author name string
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author name string
| - Maria Inés Genovese
- Volnei Brito de Souza
- Marcelo Thomazini
- Gaëlle Roudaut
- Julio C.C. Baliero
- Livia Cristina Ostroschi
- Mariana Alejandra Echalar-Barrientos
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rdfs:label
| - Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties (en)
- Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties (nl)
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skos:prefLabel
| - Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties (en)
- Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties (nl)
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name
| - Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties (en)
- Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties (nl)
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author
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author
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title
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title
| - Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties (en)
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page(s)
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page(s)
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instance of
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instance of
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main subject
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main subject
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published in
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published in
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volume
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volume
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DOI
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DOI
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DOI
| - 10.1016/J.FOODHYD.2018.01.007
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