Effects of different cooking methods on the antioxidant activities of Hericium erinaceus (BULL.: FR.) pers. / Siti Amalina Mohamad Jalani
All living organisms require ongoing oxidation process where the carbohydrates, proteins and fats are metabolised by oxygen in order to generate energy. However, this continuous oxidation process in human system generates the production of unfavourable natural by-products called free radicals. Fr...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Published: |
2017
|
| Subjects: | |
| Online Access: | http://studentsrepo.um.edu.my/9238/1/Siti_Amalina_Mohd_Jalani.pdf http://studentsrepo.um.edu.my/9238/5/Siti_Amalina_Mohamad_Jalani_%2D_Dissertation.pdf http://studentsrepo.um.edu.my/9238/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!