The action process of preservatives
2 years ago
6.18K
Like the compounds in smoke,these sop up free radicals and stave off rancid flavors that can develop in foods like oils,cheese,and cereal.Other antioxidants like citric acid and ascorbic acid help cut produce keep its color by thwarting the enzyme that causes browning.Some compounds like sulfites can multitask.They're both antimicrobials and antioxidants.
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