Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat

✍ Scribed by J. Fernández-López; L. Sevilla; E. Sayas-Barberá; C. Navarro; F. Marín; J.A. Pérez-Alvarez

• Book ID: 108824944
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 418 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb05727.x