Comparison of thermo-rheological, microstructural and antimicrobial properties of β- and γ-cyclodextrin inclusion complexes of cinnamon essential oil

Autor:	Jasim Ahmed, Mehrajfatema Z. Mulla, Hassan Al-Attar, Harsha Jacob
Rok vydání:	2022
Předmět:	General Chemical Engineering Safety Risk Reliability and Quality Industrial and Manufacturing Engineering Food Science
Zdroj:	Journal of Food Measurement and Characterization. 16:3010-3022
ISSN:	2193-4134 2193-4126
DOI:	10.1007/s11694-022-01404-3
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e2d1a1293ddd97d717e549eecbd78461 https://doi.org/10.1007/s11694-022-01404-3 Zobrazit plný text záznamu Full text from SpringerLink