Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion-Reference-Cited by-同舟云学术

Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion

Published:1996-01-01 Issue:1 Volume:44 Page:131-135
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Frankel Edwin N.¹,Huang Shu-Wen¹,Aeschbach Robert¹,Prior Elizabeth¹

Affiliation:

1. Department of Food Science and Technology, University of California, Davis, California 95616, and Nestlé Research Center, Nestec Ltd., CH-1000 Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950374p

Reference14 articles.

1. Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid

2. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids

3. Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

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