ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The results obtained through analysis of different methods of research has found that the...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Stefan cel Mare University of Suceava
2018-03-01
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| Serier: | Food and Environment Safety |
| Fag: | |
| Online adgang: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/555/523 |
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