Effects of curcumin and tartrazine food colorants on biochemical and histochemical parameters in female sprague dawley rats
Food color is the first characteristic perceived by the human senses in food and food products. Almost all foods have food color from raw agricultural commodities to finished products. Incorporation of food colors (tartrazine and curcumin) could affect the healthy physiological system leading...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2019
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/85458/1/FPSK%28p%29%202020%2010%20ir.pdf |
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