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- W2801611375 abstract "Spices are rich sources of active anti-oxidation compounds and flavor making them good alternatives to traditional food additives. Chemical assays are commonly used to determine antioxidant activity in food. The antioxidant ability of different spices is affected by the contents of phenolic compounds, flavonoids and other compounds, and the different chemical structures of the active components. Spices, as antioxidant, possess unique flavor, can find many applications in the meat industry." @default.
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- W2801611375 date "2019-01-01" @default.
- W2801611375 modified "2023-09-23" @default.
- W2801611375 title "Antioxidant and Flavor in Spices Used in the Preparation of Chinese Dishes" @default.
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- W2801611375 doi "https://doi.org/10.1016/b978-0-08-100596-5.21633-8" @default.
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