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Studies on the bioavailability of polyphenols from Indian foods.

Hithamani, G. (2015) Studies on the bioavailability of polyphenols from Indian foods. Doctoral thesis, Central Food Technological Research Institute.

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Abstract

The present research programme was carried out to determine the bioavailability of polyphenols from a few representative foods (finger millet, pearl millet, wheat, sorghum, green gram, chickpea and onion) that provide conventionally abundant amounts of polyphenols.

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: bioavailability polyphenols representative foods
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jul 2017 08:24
Last Modified: 11 Jul 2017 08:24
URI: http://ir.cftri.com/id/eprint/12797

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