Zeitschriftenaufsatz
|
2007
Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation.
Autor:in
Juntachote, T.; Berghofer, E.; Siebenhandl, S.; Bauer, F.
Journal
Schlagwörter
WARMED-OVER FLAVOR; PLANT-EXTRACTS; GREEN TEA; MEAT; PATTIES; STORAGE; OFFICINALIS; RANCIDITY; ROSEMARY; FISH
Dokumententyp
Originalarbeit
ISSN/eISSN
0308-8146 -
10.1016/j.foodchem.2005.09.033
WoS ID