Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties. [electronic resource]
Producer: 20140723Description: 273-9 p. digitalISSN:- 1097-0010
- Abietanes -- pharmacology
- Animals
- Antioxidants -- pharmacology
- Chickens
- Cinnamates -- pharmacology
- Cooking
- Depsides -- pharmacology
- Fatty Acids -- analysis
- Food Preservation -- methods
- Lipid Peroxidation -- drug effects
- Meat -- analysis
- Oxidation-Reduction
- Phenols -- pharmacology
- Plant Extracts -- pharmacology
- Rosmarinus -- chemistry
- Salvia -- chemistry
- Thiobarbituric Acid Reactive Substances -- metabolism
- Rosmarinic Acid
No physical items for this record
Publication Type: Comparative Study; Journal Article
There are no comments on this title.
Log in to your account to post a comment.