Antioxidants in foods and its applications

Antioxidants in foods and its applications

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and...

Descripción completa

Detalles Bibliográficos
Otros Autores: Ghada Mostafa Azzam (auth), Azzam, Ghada Mostafa, editor (editor), Shalaby, Emad, editor
Formato: Libro electrónico
Idioma:Inglés
Publicado: London, England : IntechOpen 2018
[2018]
Materias:
Antioxidants.
Food > Analysis.
Food > Composition.
Life Sciences
Agricultural and Biological Sciences
Bromatology
Food and Nutrition
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009438421806719

Ejemplares similares

Ejemplares similares