Advances in Natural Antioxidants for Food Improvement.
María López-PedrousoJosé Manuel Lorenzo RodriguezDaniel FrancoPublished in: Antioxidants (Basel, Switzerland) (2022)
In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...].