ANTIOXIDANT PROPERTIES OF SPICES IN OIL-IN-WATER EMULSIONSbc-Reference-Cited by-同舟云学术

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ANTIOXIDANT PROPERTIES OF SPICES IN OIL-IN-WATER EMULSIONSbc

Published:1955-09 Issue:5 Volume:20 Page:443-448
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CHIPAULT J. R.,MIZUNO G. R.,LUNDBERG W. O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1955.tb16854.x/fullpdf

Reference8 articles.

Cited by 39 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

1. Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector;Herbs and Spices - New Advances;2023-03-29

2. A Review on Applications and Uses of Thymus in the Food Industry;Plants;2020-07-30

3. Pepper Pharmacopoeia;The Geography of Black Pepper (Piper nigrum);2020

4. Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review;Medicines;2018-09-04

5. Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review;Polish Journal of Food and Nutrition Sciences;2017-03-31

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