Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)

A. M. C. Racanicci; B. Danielsen; J. F. M. Menten; M. A. B. Regitano-d@0301Arce; L. H. Skibsted

Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)

A. M. C. Racanicci, B. Danielsen, J. F. M. Menten, M. A. B. Regitano-d@0301Arce, L. H. Skibsted

43 Citations (Scopus)

Original language	English
Journal	Eurpopean food Research Technology
Volume	218
Issue number	218
Pages (from-to)	521-524
Number of pages	4
Publication status	Published - 2004

Cite this

Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis). / Racanicci, A. M. C.; Danielsen, B.; Menten, J. F. M. et al.

In: Eurpopean food Research Technology, Vol. 218, No. 218, 2004, p. 521-524.

Research output: Contribution to journal › Journal article › Research › peer-review

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