Work

Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

Year: 2008

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2008.09.004

Authors: E. Hernández-Hernández, E. Ponce-Alquicira, M.E. Jaramillo-Flores, I. Guerrero Legarreta

Institutions: Universidad Autónoma Metropolitana, Instituto Politécnico Nacional

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Consejo Nacional de Ciencia y Tecnología

OpenAlex ID: W2051420599

FWCI: 20.2

Cites: 27

Cited by: 254

Related to: 10