Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

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Title
Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes
Authors
Keywords
Antioxidant capacity, Polyphenols, Carnosic acid, Carnosol, DPPH, FRAP, TEAC
Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 1056-1063
Publisher
Elsevier BV
Online
2015-06-23
DOI
10.1016/j.foodchem.2015.06.060

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