Supercritical Fluid Extraction of Natural Antioxidants from Rosemary: Comparison with Liquid Solvent Sonication
Author:
Publisher
American Chemical Society (ACS)
Subject
Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ac960506t
Reference31 articles.
1. Inhibition of oxidative rancidity in frozen cooked fish flakes bytert-butylhydroquinone and rosemary extract
2. The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat
3. Antioxidant Constituents in Sage (Salvia officinalis)
4. Effects of bleached and unbleached rosemary oleoresin and rosmariquinone on light-sensitized oxidation of soybean oil
5. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity
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