Lipid oxidation and antimicrobial activity of polyphenols
Microbial contamination and oxidation degradation result in unacceptable safety and quality of many foods. Phenolic compounds in essential oils extracted from plant sources may exhibit both radical scavenging and antimicrobial activities. Interest in the use natural phenolic compounds as part of foo...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2008
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3336998 |