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Prof. Omar Ahmed Emam :: Publications: |
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| Title: | 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: | Not Available |
| Journal: | Not Available |
| Volume: | Not Available |
| Issue: | Not Available |
| Pages: | Not Available |
| Publisher: | Not Available |
| Local/International: | Local |
| Paper Link: | Not Available |
| Full paper | Not Available |
| 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 |
