Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy

37 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Innovative Food Science and Emerging Technologies
Vol/bind	8
Udgave nummer	1
Sider (fra-til)	24-29
Antal sider	6
ISSN	1466-8564
DOI	https://doi.org/10.1016/j.ifset.2006.04.005
Status	Udgivet - 2007

Adgang til dokumentet

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

@article{2675bac0a1c211ddb6ae000ea68e967b,

title = "Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy",

author = "Neura Bragagnolo and Danielsen, {Bente Pia} and Skibsted, {Leif Horsfelt}",

year = "2007",

doi = "10.1016/j.ifset.2006.04.005",

language = "English",

volume = "8",

pages = "24--29",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy

AU - Bragagnolo, Neura

AU - Danielsen, Bente Pia

AU - Skibsted, Leif Horsfelt

PY - 2007

Y1 - 2007

U2 - 10.1016/j.ifset.2006.04.005

DO - 10.1016/j.ifset.2006.04.005

M3 - Journal article

SN - 1466-8564

VL - 8

SP - 24

EP - 29

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

IS - 1

ER -