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Anabolic Effect of Natural and Synthetic Antioxidants

โœ Scribed by M. K. Pulatova; V. L. Sharygin; G. T. Rikhireva; S. A. Kopylovskii; Yu. I. Mitrokhin; I. N. Todorov


Book ID
111573142
Publisher
Springer
Year
2004
Tongue
English
Weight
122 KB
Volume
31
Category
Article
ISSN
1062-3590

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## Abstract Antioxidants can be used in one of three ways to protect baked products against oxidative rancidity: (1) direct incorporation in the product, (2) antioxidantโ€impregnated papers and (3) spraying of antioxidants. The oxidative stability of baked products is influenced considerably by fac