Overview of plant-based natural antioxidants and effect of thermal decomposition
Master of Science === Food Science Institute - Animal Sciences and Industry === J. Scott Smith === The popularity of convenience foods and consumer awareness have indirectly increased the demand for novel and naturally occurring compounds that can delay oxidative deterioration and maintain nutrition...
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| Language: | en_US |
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Kansas State University
2015
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| Online Access: | http://hdl.handle.net/2097/20596 |