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...

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Bibliographic Details
Other Authors: Ghada Mostafa Azzam (auth), Azzam, Ghada Mostafa, editor (editor), Shalaby, Emad, editor
Format: eBook
Language:Inglés
Published: London, England : IntechOpen 2018
[2018]
Subjects:
Antioxidants.
Food > Analysis.
Food > Composition.
Life Sciences
Agricultural and Biological Sciences
Bromatology
Food and Nutrition
See on Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009438421806719

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