Physiological, Histological, and Molecular Evaluation of Enriched Flavored Pasteurized Milk with Tamarind Kernel Powder on Rats Model
Last updated: 28 Dec 2024
10.21608/jsaes.2024.330008.1105
Tamarind Kernel Powder (TKP), Histological analysis, Antioxidant enzymes genes, Heme oxigenase
Samar
Omar
A
Egypt
samar_omar5@yahoo.com
Amina
Zedan
M
Department of plant, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
aminazedan1948.el@azhar.edu.eg
Sameh
Awad
Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt
sameh.awad@alexu.edu.eg
Dina
Amer
A
Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt.
dina.amer@adr.tants.edu.eg
Tanta
3
5
51004
2024-12-01
2024-10-21
2024-12-01
26
42
2735-4377
2785-9878
https://jsaes.journals.ekb.eg/article_393484.html
https://jsaes.journals.ekb.eg/service?article_code=393484
393,484
Original research paper
1,858
Journal
Journal of Sustainable Agricultural and Environmental Sciences
https://jsaes.journals.ekb.eg/
Physiological, Histological, and Molecular Evaluation of Enriched Flavored Pasteurized Milk with Tamarind Kernel Powder on Rats Model
Details
Type
Article
Created At
28 Dec 2024