Anti vitamins in food

Chaudhuri, D.K. (1977) Anti vitamins in food. Science and culture, 43 (12). pp. 516-519.

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The structural analogues of the vitamins are normally the competitlve inhibitors acting the enzymic level whereas the function of the naturally-occuring anti-vitamins do act directly on the vitamins causing their inactivation, the mechanism of which is still not clearly understaood in most of the cases

Item Type: Article
Author Affiliation: Department of Biochemistry, Calcutta University
Subjects: Postharvest Management > Food Technology
Divisions: Maize
Depositing User: Ms K Syamalamba
Date Deposited: 11 Dec 2012 08:58
Last Modified: 11 Dec 2012 08:58

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