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Autor:
A. C. S. Barbosa, P. S. Mendes, G. Mattos, R. H. B. Fuchs, L. L. M. Marques, S. C. Beneti, S. C. Heck, A. A. Droval, F. A. R. Cardoso
Publikováno v:
Brazilian Journal of Biology, Vol 83 (2023)
Abstract The search for healthy foods has attracted the industry’s attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and
Externí odkaz:
https://doaj.org/article/df5beb629cab4037ae120d0caccfe115