ANTIOXIDANT EFFECT OF SPICES, HERBS AND PROTEIN HYDROLYZATES IN FREEZE-DRIED MODEL SYSTEMS: SYNERGISTIC ACTION WITH SYNTHETIC PHENOLIC ANTIOXIDANTS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1977.tb00320.x/fullpdf
Reference25 articles.
1. A gas chromatographic method for continuous accelerated study of O2 uptake in fats
2. S. J. BISHOV, and A. S. HENICK, 1974 . The method of stabilizing foods with an antioxidant . U.S. Patent 3,852,502.
3. ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN FREEZE-DRIED MODEL SYSTEMS Synergistic Action with a Series of Phenolic Antioxidants
4. QUALITY AND STABILITY OF SOME FREEZE-DRIED FOODS IN "ZERO" OXYGEN HEADSPACE
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