| 摘要 |
A fat-containing processed food composition is described that is suitable for human consumption, and that contains exogenously added microparticles of phenolic antioxidants dispersed but not dissolved in an antioxidant-protective edible oil/fat portion of the food composition. The oxidative stability of the phenolic antioxidants in the fat or oil portion of the food composition is substantially greater than when dissolved in an equal portion of water at pH 7.
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