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

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

51 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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Research output: Contribution to journal › Journal article › Research › 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

VL - 8

SP - 24

EP - 29

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

IS - 1

ER -