Published in
Elsevier, LWT - Food Science and Technology, 2(63), p. 1023-1028, 2015
DOI: 10.1016/j.lwt.2015.03.108
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Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG–DSC–FTIR (EGA)
Journal article published in 2015 by
Marina Tolentino Marinho,
Luciano dos Santos Bersot,
Alessandro Nogueira,
Tiago André Denck Colman 
,
Egon Schnitzler
,
Egon Schnitzler
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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