S. Appiah
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, Normal Alabama, 35762, USA
M. Verghese
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, Normal Alabama, 35762, USA
J. Boateng
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, Normal Alabama, 35762, USA
L.A. Shackelford
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, Normal Alabama, 35762, USA
B. Kanda
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, Normal Alabama, 35762, USA
J. Patterson
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, Normal Alabama, 35762, USA
L.T. Walker
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, Normal Alabama, 35762, USA
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How to cite this article
S. Appiah, M. Verghese, J. Boateng, L.A. Shackelford, B. Kanda, J. Patterson and L.T. Walker, 2012. Determination of Processing Effects on Phytochemical Content, Antioxidants Activity and Chemopreventive Potential of Beets (Beta vulgaris) using a Colon Cancer Fisher 344 Male Rat Model. International Journal of Cancer Research, 8: 105-118.
DOI: 10.3923/ijcr.2012.105.118
URL: https://scialert.net/abstract/?doi=ijcr.2012.105.118
DOI: 10.3923/ijcr.2012.105.118
URL: https://scialert.net/abstract/?doi=ijcr.2012.105.118