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Antioxidants versus Food Antioxidant Additives and Food Preservatives
Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either...
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| Published in: | Antioxidants (Basel) |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2019
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6912551/ https://ncbi.nlm.nih.gov/pubmed/31717960 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox8110542 |
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