Zeitschriftenaufsatz | 2006

The antioxidative properties of Holy basil and Galangal in cooked ground pork.

Autor:in

Juntachote, T; Berghofer, E; Siebenhandl, S; Bauer, F;

Journal

Meat Science

Schlagwörter

WARMED-OVER FLAVOR; PHASE MICROEXTRACTION SPME; INHIBIT LIPID OXIDATION; BUTYLATED HYDROXYANISOLE; ALPINIA-GALANGA; PLANT-EXTRACTS; BEEF; MEAT; PATTIES; ROSEMARY

Dokumententyp

Originalarbeit

ISSN/eISSN

0309-1740 -

DOI

10.1016/j.meatsci.2005.08.009

WoS ID

WOS:000234644100009

PubMed ID

22061728