Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis L.) and rosemary (Rosmarinus officinalis L.) extracts in cooked pork meat

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 660-664

  Fernandez Lopez J ^a   Sevilla, L ^a   Sayas Barbera E ^a   Navarro, C ^a   Marin F ^a   Perez Alvarez J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; Hyssop; Lipid oxidation; Meat; Rosemary

Indexed keywords

HYSSOPUS OFFICINALIS; ROSMARINUS OFFICINALIS;

EID: 0141675087     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05727.x     Document Type: Article

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