Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters - Concepedia

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Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

247

Citations

17

References

2008

Year

Elvia Hernández‐Hernández, Edith Ponce‐Alquicira, M.E. Jaramillo-Flores, Isabel Guerrero Legarreta

Food ChemistryFood Bioactive CompoundAllergyRosmarinus Officinalis L.MedicineAntioxidant Effect RosemaryPhytochemicalPhytochemistryPharmacologyOxidative StressOriganum Vulgare L.

References

	Year	Citations

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