Antioxidants are substances that block the adverse effects of oxygen. It is a class of substances that can help trap and neutralize free radicals, thereby removing free radical damage to the human body. Antioxidants are food additives that can prevent or delay the oxidation of food, improve the stability of food and extend the storage period. The correct use of antioxidants can not only extend the storage period and shelf life of food, bring good economic benefits to producers and consumers, but also bring better food safety to consumers.
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