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Antioxidants are food additives used to stabilize foods that, due to their composition, could otherwise there is a significant loss of quality in the presence of oxygen. Oxidative quality changes in foods include (1) development of rancidity from oxidation of unsaturated fats resulting in unpleasant smells and odors and (2) discoloration due to oxidation of pigments or other food components.ALSO, SEE:
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