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

37 Citations (Scopus)

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	https://doi.org/10.1016/j.ifset.2006.04.005
Publication status	Published - 2007

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@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 -