Antioxidants in foods and its applications / / edited by Emad Shalaby and Ghada Mostafa Azzam.
Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and...
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| Place / Publishing House: | London, England : : IntechOpen,, [2018] ©2018 |
| Year of Publication: | 2018 |
| Language: | English |
| Physical Description: | 1 online resource (178 pages) :; illustrations |
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Electronic
| DOAB Directory of Open Access Books | Available |