E. W. Chan, L. Q. Kong, K. Y. Yee, W. Y. Chua, and T. Y. Loo, “Rosemary and Sage Outperformed Six other Culinary Herbs in Antioxidant and Antibacterial Properties”, Int. J. Biotech. Well. Indus., vol. 1, no. 2, pp. 142–151, Jun. 2012.