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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Detalles Bibliográficos
Autores principales: Franco, Rafael, Navarro, Gemma, Martínez-Pinilla, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912551/
https://www.ncbi.nlm.nih.gov/pubmed/31717960
http://dx.doi.org/10.3390/antiox8110542

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912551/
https://www.ncbi.nlm.nih.gov/pubmed/31717960
http://dx.doi.org/10.3390/antiox8110542

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