"Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review"
written by Ahmed S. Gad, Ahmed F. Sayd,
published by Food and Nutrition Sciences, Vol.6 No.1, 2015
has been cited by the following article(s):
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[15] Inhibition effect of herbs on the rancidity of soybean oil
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[16] Effect of aqueous extract of Rosemary officinalis on cytotoxicity of CCL4 induced albino male mice
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[18] Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
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[22] Spices and Herbs as a Source of Natural Antioxidants for Food
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[23] Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle
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[24] GC-MS Determination of Bioactive Compounds and Nutrient Composition of Myristica fragrans Seeds
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[25] Effect of Aromatization by Aromatic Plants on the Physicochemical, Sensorial and Oxidative Stability of Moroccan Virgin Olive Oil
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