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Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens.
Sharma, Natasha; Tiwari, Vandita; Vats, Shreya; Kumari, Anita; Chunduri, Venkatesh; Kaur, Satveer; Kapoor, Payal; Garg, Monika.
Afiliação
  • Sharma N; Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India.
  • Tiwari V; Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India.
  • Vats S; Department of Biochemistry, Panjab University, Chandigarh 160014, India.
  • Kumari A; Department of Biochemistry, Panjab University, Chandigarh 160014, India.
  • Chunduri V; Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India.
  • Kaur S; Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India.
  • Kapoor P; Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India.
  • Garg M; Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India.
Molecules ; 25(24)2020 Dec 08.
Article em En | MEDLINE | ID: mdl-33302587
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Farinha / Antocianinas / Anti-Infecciosos / Antioxidantes Limite: Humans Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Farinha / Antocianinas / Anti-Infecciosos / Antioxidantes Limite: Humans Idioma: En Ano de publicação: 2020 Tipo de documento: Article