Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5871728 | Clinical Nutrition | 2015 | 7 Pages |
Abstract
The results demonstrated that pasta containing red wholegrain sorghum flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects.
Keywords
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Authors
Imran Khan, Adel M. Yousif, Stuart K. Johnson, Shirani Gamlath,