| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7695659 | Journal of the Association of Arab Universities for Basic and Applied Sciences | 2017 | 6 Pages |
Abstract
Antioxidant is a molecule that inhibits the oxidation of other molecules caused by free radicals. Antioxidant activity of a dairy food is important both for the shelf life of the product as well as for protection from oxidative damage in the human body. The objective of this work was to demonstrate the effects of natural antioxidants (plant-based sources) against synthetic antioxidants in dairy food.
Related Topics
Physical Sciences and Engineering
Chemistry
Chemistry (General)
Authors
Modi A. Alenisan, Hanan H. Alqattan, Lojayn S. Tolbah, Amal B. Shori,