Chemical characterization, antioxidant and antimutagenic evaluations of pigmented corn
Author:
Funder
Conacyt
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03671-3.pdf
Reference25 articles.
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3. De la Parra C, Serna Saldivar SO, Hai Liu R (2007) Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips. J Agric Food Chem 55:4177–4183
4. Del Pozo-Insfran D, Brenes CH, Serna Saldivar SO, Talcott ST (2006) Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Res Int 39:696–703
5. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010–3014
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