Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties
Version of Record online: 15 JUL 2013
© 2013 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 94, Issue 2, pages 273–279, 30 January 2014
How to Cite
Basappa Maheswarappa, N., Subbaiah, V., Muthupalani, M., Yamagani, P. K., Mohan, K., Keshapaga, U. R., Vaikkathukattil Asokan, S. and Kalappurakkal, R. C. (2014), Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties. J. Sci. Food Agric., 94: 273–279. doi: 10.1002/jsfa.6248
- Issue online: 4 DEC 2013
- Version of Record online: 15 JUL 2013
- Accepted manuscript online: 5 JUN 2013 12:47PM EST
- Manuscript Accepted: 5 JUN 2013
- Manuscript Revised: 22 MAY 2013
- Manuscript Received: 28 JAN 2013
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