The Origins of the Use of Antioxidants in Foods

Autor:	Thomas H. Donnelly
Rok vydání:	1996
Předmět:	food.ingredient food Food additive General Chemistry Food science Business Education
Zdroj:	Journal of Chemical Education. 73:158
ISSN:	1938-1328 0021-9584
DOI:	10.1021/ed073p158
Popis:	This article describes the development of the first antioxidant approved as a food additive, namely, gum guaiac, and some of the people involved, especially Roy C. Newton.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d2ba34838d594a95b279c5653f3210d7 https://doi.org/10.1021/ed073p158 Zobrazit plný text záznamu