Functional Food Product Development (Smi
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Smith, Jim; Charter, Edward
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Article
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2010
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Wiley-Blackwell
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English
β 362 KB
π 2 views
Antioxidants present in food undergo chemical changes during technological processing . Literature devoted to this is generally limited to losses in described antioxidants during single processing events, without assessing changes in their biological activity. Most research is based on model experim