Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. T...

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Detalles Bibliográficos
Autores principales: Othón-Díaz, Elsa Daniela, Fimbres-García, Jorge O., Flores-Sauceda, Marcela, Silva-Espinoza, Brenda A., López-Martínez, Leticia X., Bernal-Mercado, Ariadna T., Ayala-Zavala, Jesus F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10135015/
https://www.ncbi.nlm.nih.gov/pubmed/37107236
http://dx.doi.org/10.3390/antiox12040861

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10135015/
https://www.ncbi.nlm.nih.gov/pubmed/37107236
http://dx.doi.org/10.3390/antiox12040861

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