Submit or Track your Manuscript LOG-IN

Polyphenolic Content, Antioxidant Activity and Anti-Glycation Effect of Bread Enriched with Buckwheat Flour

Polyphenolic Content, Antioxidant Activity and Anti-Glycation Effect of Bread Enriched with Buckwheat Flour

Khoula Begum* and Imran Khan

Figure 1:

Inhibitory effects of raw materials and bread samples on the formation of AGEs in BSA-glucose model. Values are means ± SD of triplicate analyses.

Pakistan Journal of Zoology

November

Pakistan J. Zool., Vol. 56

Featuring

Click here for more

Subscribe Today

Receive free updates on new articles, opportunities and benefits


Subscribe Unsubscribe