Synergistic Antioxidant Effects of Cysteine Derivative and Sm-Cluster for Food Applications

• Main Authors: Lingxia Chen (Author), Lijun Wang (Author), Lifu Ma (Author), Chao Wang (Author), Xinshu Qin (Author), Minlong Wang (Author), Xiaohe Zhang (Author), Ruoyan Yang (Author), Bing Fang (Author), Jie An (Author)
• Format: Book
• Published: MDPI AG, 2024-07-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The incorporation of antioxidants in food products is essential to prevent or delay deterioration, thereby addressing food spoilage. Thiol compounds, recognized for their natural antioxidant properties, are widely used in various foods; however, their antioxidant capacity is often limited. This stud...