Prevention of lipid oxidation and heme iron accessibility by addition of rosemary (Rosmarinus officinalis L.) as an ingredient in hamburger

Prevention of lipid oxidation and heme iron accessibility by addition of rosemary (Rosmarinus officinalis L.) as an ingredient in hamburger
M. Lucarini, M. Delfini, L. D’Evoli, P. Salvatore, S. Nicoli, P. Gabrielli, F. Piccioni, L. Marletta and G. Lombardi-Boccia