학술논문
Advances in Natural Antioxidants for Food Improvement
Document Type
article
Source
Antioxidants, Vol 11, Iss 9, p 1825 (2022)
Subject
Language
English
ISSN
2076-3921
Abstract
In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...]