徐婷,吴时敏,梅俊

• 1:上海交通大学农业与生物学院食品科学与工程系

摘要(Abstract)：

有很多天然香味化合物具有抗氧化能力。对具有抗氧化能力的天然香味化合物的类别、抗氧化机理、抗氧化能力测定方法,以及它们在食品抗氧化方面的应用研究进行了简要综述,并进行了讨论和展望。

关键词(KeyWords)： 香味化合物;抗氧化机理;食品氧化;测定;天然

Abstract:

Keywords:

基金项目(Foundation): 教育部留学回国人员科研启动基金项目(教外司留[2008]101号);; 上海交通大学晨星学者计划基金(T241460627)

作者(Author): 徐婷,吴时敏,梅俊

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