Antioxidants are utilized as preservatives in fat-containing foods to delay oxidation-induced rancidity.
Antioxidants with longer half-lives, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), can also be utilized.
Antioxidants are utilized as preservatives in fat-containing foods to delay oxidation-induced rancidity.
Antioxidants with longer half-lives, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), can also be utilized.