Staff Members - Benha University
Effect of cooking and processing methods on anticarcinogenic of phenolic compounds in tea, chick peas and barley
• 2003
Publication Information
Authors
Tawfik, l.m, Emam .O.A; Hussein, m.a, hasanen, u and el – nahas. O
Keywords
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Journal
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Volume
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Issue
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Pages
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publication.type
Local
Paper Link
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Supplementary Materials
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Abstract
Tawfik, l.m, Emam .O.A; Hussein, m.a, hasanen, u and el – nahas. O (2003) effect of cooking and processing methods on anticarcinogenic of phenolic compounds in tea, chick peas and barley Egyptian j.of nutrition, 18(1); 1-26