Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

✍ Scribed by Saraid Mora-Rochin; Janet A. Gutiérrez-Uribe; Sergio O. Serna-Saldivar; Pedro Sánchez-Peña; Cuauhtémoc Reyes-Moreno; Jorge Milán-Carrillo

• Book ID: 113698246
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 288 KB
• Volume: 52
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2010.08.010