Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts

Published 2008 View Full Article

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Title
Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 112, Issue 1, Pages 18-25
Publisher
Elsevier BV
Online
2008-05-17
DOI
10.1016/j.foodchem.2008.05.034

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