The Origins of the Use of Antioxidants in Foods

• Thomas H. Donnelly ^[1]
  1. [1] Loyola University Chicago
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 73, Nº 2 (February), 1996, págs. 158-161
• Idioma: inglés
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• Resumen

  • This article describes the development of the first antioxidant approved as a food additive, namely, gum guaiac, and some of the people involved, especially Roy C. Newton.