Naveena, B M <br/><br/>
Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties.  [electronic resource] 

 -  Meat science  Oct 2013 
 - 195-202 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.04.043  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Abietanes--pharmacology<br/>Animals<br/>Antioxidants--pharmacology<br/>Buffaloes<br/>Chickens<br/>Chromatography, High Pressure Liquid<br/>Color<br/>Cooking<br/>Food Preservation<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Lipid Metabolism--drug effects<br/>Meat--analysis<br/>Metmyoglobin--analysis<br/>Phenol--pharmacology<br/>Plant Extracts--pharmacology<br/>Plant Leaves--chemistry<br/>Rosmarinus--chemistry<br/>Solubility<br/>Thiobarbituric Acid Reactive Substances--metabolism