Antioxidants in food
This paper attempts to lead the reader an understanding of what free radicals are and how they can form during lipid oxidation. Also, it provides some information out natural antioxidants (tocopherols and tocotrienols flavonoids, polyphenols, tannines, melanoidihes, carotenoids, ascorbates) and the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2002-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2002/0367-598X0203105D.pdf |