EFFECT OF FOOD PROCESSING ON THE ANTIOXIDANT ACTIVITY OF CAROTENOIDS
AFAF MOHAMED MOHAMED ALY;
Abstract
This study was conducted to study the influence of convenient processing on antioxidant activity of carotenoids both in vitro and in vivo and study the biomarkers of oxidative stress, antioxidant status after feeding standard diet with or without differen
Other data
| Title | EFFECT OF FOOD PROCESSING ON THE ANTIOXIDANT ACTIVITY OF CAROTENOIDS | Other Titles | تأثير عمليات تصنيع الأغذية على النشاط المضاد للأكسدة للكاروتينويدات | Authors | AFAF MOHAMED MOHAMED ALY | Keywords | EFFECT OF FOOD PROCESSING ON THE ANTIOXIDANT ACTIVITY OF CAROTENOIDS | Issue Date | 2010 | Description | This study was conducted to study the influence of convenient processing on antioxidant activity of carotenoids both in vitro and in vivo and study the biomarkers of oxidative stress, antioxidant status after feeding standard diet with or without differen |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 93740p400.pdf | 219.18 kB | Adobe PDF | View/Open |
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