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Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties

机译：抗氧化和脱色迷迭香提取物的抗氧化功效的优化：碳溶胶含量对辣椒粉氧化稳定性的影响

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P. S. Rajeev; N. M. Johannah; G. Gopakumar; Balu Maliakel; I. M. Krishnakumar;
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年度 2017
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1. Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties [J] . Journal of Food Science and Technology . 2017,第6期

机译：抗氧化和脱色迷迭香提取物的抗氧化疗效优化：肉毒糖含量对辣椒粉氧化稳定性的影响
2. Improvement of antioxidant content and color stability in spice paprika powder by rosemary extract supplementation [J] . Koncsek Arnold, Daood Hussein G., Horvath Zsuzsanna H., Journal of Food Processing and Preservation . 2019,第8期

机译：通过添加迷迭香提取物改善辣椒粉粉中的抗氧化剂含量和颜色稳定性
3. Improvement of antioxidant content and color stability in spice paprika powder by rosemary extract supplementation [J] . Koncsek Arnold, Daood Hussein G., Horvath Zsuzsanna H., Journal of Food Processing and Preservation . 2019,第8期

机译：通过迷迭香提取物补充剂改善香料辣椒粉中的抗氧化含量和颜色稳定性
4. Antimicrobial and Antioxidant Activities of Carboxymethyl Cellulose Edible Films Incorporated with Rosemary Extracts on Fresh Beef during Refrigerated Storage [C] . Qian Liu, Jian-chun Han, Yong-gen Zhang, CEAM 2012 . 2012

机译：在冷藏储存期间在新鲜牛肉中掺入羧甲基纤维素可食用薄膜的抗菌和抗氧化活性
5. Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging [D] . Yoder, Laura Elaina. 2020

机译：迷迭香和绿茶抗氧化剂对传统和改装气氛包装碎牛肉馅饼的影响
6. Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties [O] . P. S. Rajeev, N. M. Johannah, G. Gopakumar, 2017

机译：增香和脱色迷迭香提取物的抗氧化功效的优化：鼠尾草酚含量对辣椒粉有色牛肉饼的氧化稳定性的影响
7. Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties [O] . Iulia Movileanu, Máryuri T. Núñez de González, Brian Hafley, 2013

机译：将干燥李子，迷迭香提取物和BHA / BHT在照射磨碎牛肉馅饼中的抗氧化剂的比较

Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties

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