Effect of Different Lipid Systems on Antioxidant Activity of Rosemary Constituents Carnosol and Carnosic Acid with and without α-Tocopherol
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, California 95616
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950777p
Reference26 articles.
1. Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid
2. Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage
3. Absence of the cotton dust/bract antigen in house dust, clean cotton fibers and cottonseed hulls and proteins
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