Cullere, M <br/><br/>
First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products.  [electronic resource] 

 -  Meat science  Sep 2013 
 - 72-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.04.018  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--chemistry<br/>Aspalathus--chemistry<br/>Color<br/>Fermentation<br/>Hydrogen-Ion Concentration<br/>Lipid Metabolism--drug effects<br/>Meat Products--analysis<br/>Oxidation-Reduction--drug effects<br/>Plant Extracts--chemistry<br/>Plant Leaves--chemistry<br/>Struthioniformes<br/>Thiobarbituric Acid Reactive Substances--analysis