| publication name | Effect of cooking and processing methods on anticarcinogenic of phenolic compounds in tea, chick peas and barley |
|---|---|
| Authors | Tawfik, l.m, Emam .O.A; Hussein, m.a, hasanen, u and el – nahas. O |
| year | 2003 |
| keywords | |
| journal | |
| volume | Not Available |
| issue | Not Available |
| pages | Not Available |
| publisher | Not Available |
| Local/International | Local |
| Paper Link | Not Available |
| Full paper | download |
| Supplementary materials | Not Available |
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