Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, California 95616, and Nestlé Research Center, Nestec Ltd., CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950374p
Reference14 articles.
1. Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid
2. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
3. Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions
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