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The effects of in vitro digestion on polyphenolic and organic acid profile and antioxidant capacity of raw and cooked Momordica charantia

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:vd66w350f
Date January 2012
CreatorsVan Elslande, Amy
ContributorsStan Kubow (Internal/Supervisor), Danielle J Donnelly (Internal/Cosupervisor2)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 110614

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