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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Bibliografske podrobnosti

Format:	Online
Jezik:	angleščina
Izdano:	IntechOpen 2023
Teme:	phenolic compounds, functional foods, nutraceuticals, oxidative stress, antimicrobial, natural products thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition
Online dostop:	ONIX_20231201_9781789233797_1478
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