Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
January 1, 1996Journal of Agricultural and Food Chemistry

Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion

View Full Paper
Ask AI
Bookmark
Share

Authors

EFE. N. FrankelUniversity of California, DavisSHShu‐Wen HuangNational Cheng Kung UniversityRARobert AeschbachNestlé (Switzerland)

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Frankel et al. (1996) studied this question.

synapsesocial.com/papers/6a7c320eb4491f15c93bd9ebhttps://doi.org/10.1021/jf950374p
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Use of polyamide oxidative fluorescence test on lipid emulsions: contrast in relative effectiveness of antioxidants in bulk versus dispersed systems1989 · 249 citations
  2. 2Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions1994 · 712 citations
  3. 3Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid1992 · 514 citations
  4. 4Rumen microbial degradation of beet root pulps. Application of infrared spectroscopy to the study of protein and pectin1989 · 18 citations