Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
Rosario Zamora, Esmeralda Alcón, Francisco J. Hidalgo
Topics & Concepts
MalondialdehydeChemistryFood scienceAntioxidantBiochemistryEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis