Chemistry and Technology of Plant Substances – Chemical and Biochemical Aspects
Author: Alexander V. Kutchin, Lyudmila N. Shishkina, Larissa I. Weisfeld Publisher: Apple Academic Press, Inc. ISBN: 978-1-315-20746-9 Pages: 389 Language: English
Description:
A widespread use of antioxidants, among which phenolic compounds are dominant, is associated with their ability to participate in the regulation of oxidative processes in food, industrial and cosmetic oils and fats, as well as polymeric materials and various biological systems.