Author:
Rajeev P. S.,Johannah N. M.,Gopakumar G.,Maliakel Balu,Krishnakumar I. M.
Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. Aguilar F, Autrup H, Barlow S et al (2008) Use of rosemary extracts as a food additive-scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food. EFSA J 721:1–29
2. Basappa MN, Subbaiah V, Muthupalani M et al (2014) Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties. J Sci Food Agr 94:273–279
3. Bozin B, Mimica-Dukic N, Samojlik I, Jovin E (2007) Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. J Agric Food Chem 55:7879–7885
4. Brand-Williams W, Cuvelier M-E, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30
5. Breivik H, Jacobsenq C, Moen V, Vojnovic T (2009) Antioxidant composition for marine oils comprising tocopherol, rosemary extract, ascorbic acid and green tea extract. Patent WO 2010033034 A1
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献