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Evaluation of the Antioxidant Activity of Rosemary Powder a..:
Nam, Yu Jin
;
Chin, Koo Bok
Journal of the Korean Society of Food Science and Nutrition. 53 (2024) 3 - p. 288-296 , 2024
Link:
https://doi.org/10.3746/jkfn.2024.53.3.288
RT Journal T1 <Title>Evaluation of the Antioxidant Activity of Rosemary Powder and Its Application to Pork Patties as an Antioxidant during Refrigerated Storage</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2024.53.3.288&Exemplar=1&LAN=DE A1 Nam, Yu Jin A1 Chin, Koo Bok PB The Korean Society of Food Science and Nutrition YR 2024 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 53 IS 3 SP 288 OP 296 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2024.53.3.288 DO https://doi.org/10.3746/jkfn.2024.53.3.288 SF ELIB - SuUB Bremen
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