The authors acknowledge the financial support of the Missouri Beef Industry Council (MBIC, Columbia, Mo., U.S.A.), Kalsec Inc. (Kalamazoo, Mich., U.S.A.) for providing oleoresin rosemary, Natural Health Science (Hillside, N.J., U.S.A.) for providing Pycnogenol®, and Inter Health (Benicia, Calif., U.S.A.) for providing ActiVinTM. Contribution from the Missouri Agricultural Experiment Station Journal Series Number 13,165
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 4, pages 1364–1369, May 2002
How to Cite
Ahn, J., Grün, I.U. and Fernando, L.N. (2002), Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef. Journal of Food Science, 67: 1364–1369. doi: 10.1111/j.1365-2621.2002.tb10290.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20010363 Submitted 7/17/01, Accepted 12/26/01, Received 1/9/02
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