1. Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves. (4th December 2014) Authors: Branciari, Raffaella; Ranucci, David; Trabalza‐Marinucci, Massimo; Codini, Michela; Orru, Mara; Ortenzi, Roberta; Forte, Claudio; Ceccarini, Maria R.; Valiani, Andrea Journal: International journal of food science & technology Issue: Volume 50:Number 2(2015:Feb.) Page Start: 558 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗