HIGHLIGHTS
SUMMARY
Food additives are substances deliberately added to food products for technological purposes (for example, preservation) that can be incorporated directly or indirectly into them, affecting their characteristics. Antioxidants can delay the extent of beta-carotene destruction by "neutralizing" the linoleate free_radical or additional free_radicals developed within the system. The results are in line with previously reported studies that highlighted both results are in line with previously reported studies that highlighted both the in silico and the in silico and in_vitro inhibitory potential of carvacrol against xanthine oxidase in_vitro inhibitory potential of carvacrol against xanthine . . .
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