Spices and herbs: Natural sources of antioxidants – a mini review
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference35 articles.
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2. Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant;Asensio;Journal of Food Science,2012
3. Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in Menhaden oil;Bhale;Journal of Food Science,2007
4. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide;Carlsen;Nutrition Journal,2010
5. Mechanisms of antioxidants in the oxidation of foods;Choe;Comprehensive Reviews in Food Science and Food Safety,2009
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