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Carrot leaves: antioxidative and nutritive values [electronic resource].

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Goneim, Gehan A

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Language: English Summary language: Arabic Description: P. 201-211Other title:

اوراق الجزر: القيمة الغذائية و المضادة للاكسدة [Added title page title]

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Mansoura University Journal of food and dairy sciences, 2011 v. 2 (4) [electronic resource].

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In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(4)Summary: This study was carried out for chemical assess of yellow carrot leaves and possibility to use its methanol and acetone extracts as a new source of natural antioxidants instead of artificial antioxidants due to its negative effect on human health.

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This study was carried out for chemical assess of yellow carrot leaves and possibility to use its methanol and acetone extracts as a new source of natural antioxidants instead of artificial antioxidants due to its negative effect on human health.

Summary in Arabic.

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