College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China;Department of Food Science and Technology, Egerton University, Egerton, Kenya
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China;
Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Copyright © 2013 Mary Omwamba, Feng Li, Guiju Sun, Qiuhui Hu et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Omwamba, F. Li, G. Sun and Q. Hu, "Antioxidant Effect of Roasted Barley (
Hordeum vulgare L.) Grain Extract towards Oxidative Stress
in Vitro and
in Vivo,"
Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 139-146. doi:
10.4236/fns.2013.48A017.