Evaluation of antioxidant activity of rosemary extracts, carnosol and carnosic acid in bulk vegetable oils and fish oil and their emulsions

Journal of the Science of Food and Agriculture

Volumn 72, Issue 2, 1996, Pages 201-208

  Frankel, Edwin N ^a   Huang, Shu Wen ^a   Prior, Elizabeth ^b   Aeschbach, Robert ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

conjugated dienes; emulsion; fish oil; hexanal; interfacial oxidation; lipid oxidation; natural antioxidants; vegetable oils

Indexed keywords

ARACHIS; ARACHIS HYPOGAEA; GLYCINE MAX; PHASEOLUS (ANGIOSPERM); ROSMARINUS OFFICINALIS; ZEA MAYS;

EID: 0029837515     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199610)72:2<201::aid-jsfa632>3.3.co;2-h     Document Type: Article

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