摘要
根据油脂氧化历程、活性自由基的来源以及氢过氧化物产生的途径 ,从微观上探讨了油脂被氧化的不同方式及延缓油脂被氧化的相应方法 ,列述了各种食品抗氧化剂的抗氧化作用机理 .
Based upon the grease′s oxygenating, the sources of active free radicals and the ways that hydroperoxide is yielded,this paper discusses microscopically patterns that the grease is oxygenated and methods to postpone the its oxygenating. The paper also presents the action mechanism of anti oxidation of all kinds of food antioxidants.
出处
《广东工业大学学报》
CAS
2001年第3期77-80,共4页
Journal of Guangdong University of Technology
