The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings

A.E. Abdalla, J.P. Roozen

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	551-560
Journal	European Food Research and Technology
Volume	212
DOIs	https://doi.org/10.1007/s002170100288
Publication status	Published - 2001

Keywords

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title = "The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings",

keywords = "Antioxidative activity, Liposomes, Oxidation, Plant extracts, Salad dressings",

author = "A.E. Abdalla and J.P. Roozen",

year = "2001",

doi = "10.1007/s002170100288",

language = "English",

volume = "212",

pages = "551--560",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

}

TY - JOUR

T1 - The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings

AU - Abdalla, A.E.

AU - Roozen, J.P.

PY - 2001

Y1 - 2001

KW - Antioxidative activity

KW - Liposomes

KW - Oxidation

KW - Plant extracts

KW - Salad dressings

U2 - 10.1007/s002170100288

DO - 10.1007/s002170100288

M3 - Article

SN - 1438-2377

VL - 212

SP - 551

EP - 560

JO - European Food Research and Technology

JF - European Food Research and Technology

ER -