2E. Hemandez-Hernndez, E. Ponce-Alquieira, M.E. Jaramillo- Flores, el al. Antioxidant effect rosemary (Rosmarinus offieinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batteraJ] . Meat Science, 2009, 81 (1): 410-417. 被引量：1
3Maria Garcia-Alonso, Sonia de Pascual-Teresa, Celestino Santos-Buelga, et al. Evaluation of the antioxidant properties of fruits [J] . Food Chemistry, 2004, 84 (1): 13-18. 被引量：1
