Book Chapter

Functional Aspects of Antioxidants in Traditional Food

  • Gramza-Michałowska A
  • Kmiecik D
Springer US, (2016), 3-7
DOI: 10.1007/978-1-4899-7662-8_1
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Abstract

Antioxidants have become one of the hottest topics in the modern food industry, not only as food additives preventing oxidative changes, but also as food components acting in vivo after ingestion. According to their mechanisms of activity, antioxidants have been...

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Gramza-Michałowska, A., & Kmiecik, D. (2016). Functional Aspects of Antioxidants in Traditional Food. In Functional Properties of Traditional Foods (pp. 3–7). Springer US. https://doi.org/10.1007/978-1-4899-7662-8_1

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