Basappa Maheswarappa, Naveena <br/><br/>
Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jan 2014 
 - 273-9 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6248  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Abietanes--pharmacology<br/>Animals<br/>Antioxidants--pharmacology<br/>Chickens<br/>Cinnamates--pharmacology<br/>Cooking<br/>Depsides--pharmacology<br/>Fatty Acids--analysis<br/>Food Preservation--methods<br/>Lipid Peroxidation--drug effects<br/>Meat--analysis<br/>Oxidation-Reduction<br/>Phenols--pharmacology<br/>Plant Extracts--pharmacology<br/>Rosmarinus--chemistry<br/>Salvia--chemistry<br/>Thiobarbituric Acid Reactive Substances--metabolism<br/>Rosmarinic Acid