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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

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Chicago
Muhammad, Dimas Rahadian Aji, Arifin Dwi Saputro, Hayley Rottiers, Davy Van de Walle, and Koen Dewettinck. 2018. “Physicochemical Properties and Antioxidant Activities of Chocolates Enriched with Engineered Cinnamon Nanoparticles.” European Food Research and Technology.
APA
Muhammad, D. R. A., Saputro, A. D., Rottiers, H., Van de Walle, D., & Dewettinck, K. (2018). Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. EUROPEAN FOOD RESEARCH AND TECHNOLOGY.
Vancouver
1.
Muhammad DRA, Saputro AD, Rottiers H, Van de Walle D, Dewettinck K. Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2018;
MLA
Muhammad, Dimas Rahadian Aji, Arifin Dwi Saputro, Hayley Rottiers, et al. “Physicochemical Properties and Antioxidant Activities of Chocolates Enriched with Engineered Cinnamon Nanoparticles.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018): n. pag. Print.
@article{8545625,
  author       = {Muhammad, Dimas Rahadian Aji and Saputro, Arifin Dwi and Rottiers, Hayley and Van de Walle, Davy and Dewettinck, Koen},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  language     = {eng},
  title        = {Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles},
  url          = {http://dx.doi.org/10.1007/s00217-018-3035-2},
  year         = {2018},
}

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