Cinnamomum osmpohloeum Kanehira Extracts and Fractions from Supercritical Carbon Dioxide affect Physicochemical and Sensory Characteristics of Ice Cream.
| Autor: | Yu-Cheng Chang1, Yih-Ming Weng1, Zer-Ran Yu2, Li-Ting Chou1, Be-Jen Wang1 bejen@mail.ncyu.edu.tw bejenwang1960@gmail.com |
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| Zdroj: | Taiwanese Journal of Agricultural Chemistry & Food Science. Apr-Jun2020, Vol. 58 Issue 2/3, p55-67. 13p. |
| Databáze: | Business Source Ultimate |
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