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【摘 要】
：
Background (A)-Many researchers have indicated that ROS and lipid oxidation in food industry can be controlled or minimized,by the addition of commercial synthetic antioxidants or natural antioxidants
【机 构】
：
Food Science Department of Jiangxi Agricultural University, Nanchang, CHINA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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