Synthetic and natural antioxidants: food quality protectors
Oxidation of food lipid components, known as oxidative rancidity is one of the major deteriorative and quality-affecting reactions. Oxidative rancidity is initiated by oxygen free-radicals or by the reaction of molecular oxygen with pre-formed organic free-radicals from polyunsaturated fatty acids c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1996-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/859 |