Changes in the antioxidant activities of seven herb- and spice-based marinating sauces after cooking | Health & Environmental Research Online (HERO)

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Citation
Tags

HERO ID

2907844

Reference Type

Journal Article

Title

Changes in the antioxidant activities of seven herb- and spice-based marinating sauces after cooking

Author(s)

Thomas, RH; Bernards, MA; Drake, EE; Guglielmo, CG

Year

2010

Is Peer Reviewed?

Yes

Journal

Journal of Food Composition and Analysis
ISSN: 0889-1575
EISSN: 1096-0481

Volume

Issue

Page Numbers

244-252

DOI

10.1016/j.jfca.2009.08.019

Web of Science Id

WOS:000277544400007

Keywords

Antioxidants; Sauce; Marinate; Lipophilic; Hydrophilic; Phenolics; Herbs; Spices; Chicken; Food processing; Nutrient retention; Food analysis; Food composition