Evaluation of antioxidant activity and oxidative stability of spice-added mayonnaise
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-015-0165-1.pdf
Reference26 articles.
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4. Zheng W, Wang S. Antioxidant activity and phenolic composition in selected herbs. J. Agr. Food Chem. 49: 5165–5170 (2001)
5. Botsoglou NA, Christaki E, Fletouris DJ, Florou-Paneri P, Spais AB. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Sci. 62: 259–265 (2002)
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