Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

Meat Science

Volumn 81, Issue 2, 2009, Pages 410-417

  Hernandez Hernandez E ^a   Ponce Alquicira, E ^a   Jaramillo Flores, M E ^b   Guerrero Legarreta, I ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Antioxidants; Meat batter; Oregano; Phenol compounds; Rosemary

Indexed keywords

ORIGANUM; ORIGANUM VULGARE; ROSMARINUS OFFICINALIS;

EID: 55049130518     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.09.004     Document Type: Article

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