Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Innovative Food Science and Emerging Technologies |
| Volume | 8 |
| Issue number | 1 |
| Pages (from-to) | 24-29 |
| Number of pages | 6 |
| ISSN | 1466-8564 |
| DOIs | |
| Publication status | Published - 2007 |
ID: 8063623