Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties-Reference-Cited by-同舟云学术

Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties

Published:2013-07-15 Issue:2 Volume:94 Page:273-279
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Basappa Maheswarappa Naveena¹,Subbaiah Vaithiyanathan¹,Muthupalani Muthukumar¹,Yamagani Praveen Kumar¹,Mohan Kiran¹,Keshapaga Usha Rani¹,Vaikkathukattil Asokan Shaju²,Kalappurakkal Ramesh Chandran²

Affiliation:

1. National Research Centre on Meat; Chengicherla, Hyderabad Andhra Pradesh 500092 India

2. Kancor Ingredients Limited; Angamaly South, Ernakulam Kerala 683573 India

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6248/fullpdf

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3. Rosmarinic acid;Petersen;Phytochemistry,2003

4. Subcellular compartmentation of diterpene carnosic acid and its derivatives in the leaves of rosemary;Munné-Bosch;Plant Physiol,2001

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