Impact of Processing on Antioxidant Rich Foods

Antioxidants (Basel). 2022 Apr 19;11(5):797. doi: 10.3390/antiox11050797.

Authors

Monica Rosa Loizzo¹, Rosa Tundis¹

Affiliation

¹ Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy.

Abstract

Food is processed to make it safe, to make its shelf-life more stable, and to make it more desirable [...].

Publication types

Editorial