Dairy antioxidant system
A review of dairy antioxidants was done based on local and international sources. Oxidative processes of fat are the main cause of chemical spoilage of milk and dairy products. Lipid oxidation is associated mainly with the amount of unsaturated fatty acids in the shells of fat globules and plasma ph...
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| Format: | Article |
| Language: | Russian |
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Voronezh state university of engineering technologies
2020-09-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
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| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2519 |