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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

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.