Evaluation of antioxidative and antibacterial activity of some herbs (Taiwan basil Ocimum basilicum (“Nine-level pagoda”), garlic sprout Allium ativum and ginger Zingiber officinale) in fresh chicken sausage during storage at 2-4°C

Evaluation of antioxidative and antibacterial activity of some herbs (Taiwan basil Ocimum basilicum (“Nine-level pagoda”), garlic sprout Allium ativum and ginger Zingiber officinale) in fresh chicken sausage during storage at 2-4°C
D. C. Liu, C. H. Lin, B. Y. Yung, C. W. Shih, Y. H. Chen, S. W. Chen, and J. H. Liu