Additional Metadata
Keywords Chromium, Oat bran protein, Oxidative stress, Radical scavengers
Persistent URL dx.doi.org/10.1016/j.foodchem.2013.12.049
Journal Food Chemistry
Citation
Tsopmo, A, Gao, Q. (Qing), & Baakdah, M.M. (Morooj M.). (2014). Reduction of hexavalent chromium by digested oat bran proteins. Food Chemistry, 153, 171–176. doi:10.1016/j.foodchem.2013.12.049