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1989, AOCS monograph, ISBN 9780935315271, Volume 12., vii, 283
Book
American Journal of Clinical Nutrition, ISSN 0002-9165, 01/2008, Volume 87, Issue 3, pp. 558 - 66
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 10/2015, Volume 18, pp. 811 - 819
Spices and herbs are rich sources of powerful antioxidants. Spices and herbs have been used for flavour, colour and aroma for more than 2000 years. They have... 
Spices and herbs | Natural antioxidants | Antioxidant activity | Lipid oxidation | Synthetic antioxidants | OXIDATION | PRINCIPAL COMPONENT | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | MARINADES | ROSEMARY EXTRACTS | SAGE | PRESERVATION | NUTRITION & DIETETICS | OLIVE OIL | OREGANO | HETEROCYCLIC AROMATIC-AMINES
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 07/2011, Volume 10, Issue 4, pp. 221 - 247
:  While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready‐to‐eat food products... 
IN-VITRO | LIPID OXIDATION | SAGE SALVIA-OFFICINALIS | FOOD SCIENCE & TECHNOLOGY | CHEMICAL-COMPOSITION | ESSENTIAL OIL | ROSEMARY ROSMARINUS-OFFICINALIS | PLANT-EXTRACTS | DIETARY VITAMIN-E | ORIGANUM-MAJORANA L | RADICAL ABSORBENCY CAPACITY
Journal Article