Grek, OlenaPshenychna, TetyanaNikolaieva, Mariia2021-12-112021-12-112021Grek, O. Antioxidants' effect on the storage of dairy products with high-fat content / O. Grek, T. Pshenychna, M. Nikolaieva // Food and Environment Safety. – 2021. – Vol. XX, Issue 3. – P. 256–261.https://dspace.nuft.edu.ua/handle/123456789/36806The article presents the research results of the antioxidants’ effect of various origins on the storage of dairy products with high-fat content. The quality change of such products was monitored by the oxidation product content. The antioxidants’ effect of natural origin and human-made origin on the change in the peroxide and acid numbers in spreads with food fibers during storage period for 15 and 30 days at a temperature of (20±2) ° C and (0...- 5) °C has been determined.enantioxidantspreadstorage periodкафедра технології молока і молочних продуктівантиоксидантспредтермін зберіганняArticle