Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：lg97060329

【摘要】

：

Dairy products contain lipids rich in polyunsaturated fatty acids and their esters are easily oxidized by molecular oxygen over time. Deleterious changes in dai

【作者】

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Ahmed S. Gad Ahmed F. Sayd

【机构】

：

DairyScienceDepartment

【出处】

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食品与营养科学(英文)

【发表日期】

：

2015年1期

【关键词】

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AUTOXIDATION ROSEMARY Natural ANTIOXIDANTS AGENT ANTI-INFLAMMATORY AGENT Functio

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Dairy products contain lipids rich in polyunsaturated fatty acids and their esters are easily oxidized by molecular oxygen over time. Deleterious changes in dairy products caused by lipid oxidation include not only loss of flavour or development of off-fl

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Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A

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