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Superoxide, hydrogen peroxide and hydroxyl radicals, which are mutagens produced by radiation, are also by-products of normal metabolism. Lipid peroxidation is also a major cause of food deterioration, affecting colour, flavour, texture and nutritional value (Halliwell & Gutteridge, 1999).
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超級氧化物, 過氧化氫和羥基, 哪些是輻射生產的致變物, 也是正常新陳代謝副產物。 油脂過氧化也是食物惡化的主要起因, 影響顏色, 味道, 紋理和營養價值(Halliwell & Gutteridge, 1999).
Superoxide, 過氧化氫和羥基, 哪些是輻射生產的致變物, 也是正常新陳代謝副產物。 油脂過氧化也是食物惡化的主要起因, 影響顏色, 味道, 紋理和營養價值(Halliwell & Gutteridge, 1999).
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