The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings

European Food Research and Technology

Volumn 212, Issue 5, 2001, Pages 551-560

  Abdalla, Ahmed E ^a   Roozen, Jacques P ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Antioxidative activity; Liposomes; Oxidation; Plant extracts; Salad dressings

Indexed keywords

EID: 52549088120     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170100288     Document Type: Article

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