Evaluation of the Effect of Antioxidant Moringa Oleifera
Due to the high content of lipids that present in their nutritional composition, meat are highly susceptible to lipid oxidation food. One way to inhibit or retard oxidative deterioration process is the use of antioxidants, which may be natural or synthetic. In view of the concern of the population t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2396 |