Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities

✍ Scribed by Pérez, María Jorgelina (author);Cuello, Ana Soledad (author);Zampini, Iris Catiana (author);Ordoñez, Roxana Mabel (author);Alberto, María Rosa (author);Quispe, Cristina (author);Schmeda-Hirschmann, Guillermo (author);Isla, María Inés (author)

• Book ID: 126009394
• Publisher: Elsevier Ltd
• Year: 2014
• Tongue: English
• Weight: 621 KB
• Volume: 64
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2014.08.013