Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research
Martina Loi, Costantino Paciolla
Abstract
Antioxidants are an heterogeneous group of compounds able to counteract cell oxidation by acting as reducing agents, as free radical scavengers, and quenchers of radical species and other pro-oxidants, such as metals [...].
Topics & Concepts
ChemistryPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsEssential Oils and Antimicrobial Activity