Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere-Reference-Cited by-同舟云学术

Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

Published:2002-04 Issue:4 Volume:76 Page:407-415
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Djenane Djamel,Sánchez-Escalante Armida,Beltrán José A,Roncalés Pedro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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4. Antioxidative and free radical scavenging properties of rosemary extract;Basaga;Lebensmittel Wissenschaft und Technologie,1997

5. Natural antioxidants from rosemary and sage;Chang;Journal of Food Science,1977

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