Publisher
Springer Science and Business Media LLC
Reference33 articles.
1. Ahn DU, Nam KC (2004) Effects of ascorbic acid and antioxidants on colour, lipid oxidation and volatiles of irradiated ground beef. Radiat Phys Chem 71:149–154
2. Alley G, Cours D, Demeyer D (1992) Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using ‘Back sloping’. Meat Sci 32:279–287
3. Antolovich M, Prenzler PD, Patsalides E, McDonald S, Robards K (2002) Methods for testing antioxidant activity. Analyst 127:183–198
4. Aruoma OI, Halliwell B, Aeschbach R, Lo’ liger J (1992) Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid. Xenobiotica 22(2):257–268
5. Basaga H, Tekkaya C, Acitel F (1997) Antioxidative and free radical scavenging properties of rosemary extract. Lebensm Wiss Technol 30(1):105–108
Cited by
8 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