Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat

✍ Scribed by Hisako TANABE; Masami YOSHIDA; Nanae TOMITA

• Book ID: 111666693
• Publisher: John Wiley and Sons
• Year: 2002
• Tongue: English
• Weight: 195 KB
• Volume: 73
• Category: Article
• ISSN: 1344-3941
• DOI: 10.1046/j.1344-3941.2002.00054.x