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Natural Antioxidants Exploited Commercially

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Food Antioxidants

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

The object of this chapter is to provide information on natural antioxidants commercially exploited. It outlines their manufacture, some physical and chemical properties, methods of application and their efficacy.

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Authors and Affiliations

  1. Department VM/H, F. Hoffman-La Roche & Co., 4002-Basle, Switzerland

    Peter Schuler

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  1. Peter Schuler
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Editors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    B. J. F. Hudson (Honorary REsearch Fellow and Consultant) (Honorary REsearch Fellow and Consultant)

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Schuler, P. (1990). Natural Antioxidants Exploited Commercially. In: Hudson, B.J.F. (eds) Food Antioxidants. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0753-9_4

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  • DOI: https://doi.org/10.1007/978-94-009-0753-9_4

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