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Phenolic antioxidants of brown top millet (Urochloa ramosa) with potent ability to protect oxidative DNA damage and inhibit α- amylase and α- glucosidase activities.

Raghavakumari, R. Sunagar (2018) Phenolic antioxidants of brown top millet (Urochloa ramosa) with potent ability to protect oxidative DNA damage and inhibit α- amylase and α- glucosidase activities. Masters thesis, Academy of Scientific and Innovative Research.

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Item Type: Thesis (Masters)
Uncontrolled Keywords: brown top millet, bioactive polyphenols, functional food preparation, diabetes
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Oct 2020 11:04
Last Modified: 22 Oct 2020 11:04
URI: http://ir.cftri.com/id/eprint/14599

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