Efficiency of selected food ingredients on protein efficiency ratio, glycemic index and in vitro digestive properties
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3109-y/fulltext.html
Reference34 articles.
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3. Askew EW (2002) Work at high altitude and oxidative stress: antioxidant nutrients. Toxicol 180(2):107–119. https://doi.org/10.1016/S0300-483X(02)00385-2
4. Brewer MS (2011) Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci Food Saf 10(4):221–247. https://doi.org/10.1111/j.1541-4337.2011.00156.x
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