Effect of microwave roasting on antioxidant and anticancerous activities of barley flour
The antioxidant and anticancerous activities of native and microwave roasted barley flour were compared in three different solvents (methanol, ethanol and water) using various antioxidant assays. The extracting solvents significantly affected the antioxidant potential and inhibition of DNA damage ca...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-01-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X14000393 |