Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize

Author:

Suriano Serafino,Balconi Carlotta,Valoti Paolo,Redaelli Rita

Funder

Agenzia Italiana per la Cooperazione allo Sviluppo

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. AACC Official Method 14-50, 1961 (revised),1994

2. Antioxidant activity of grains;Adom;Journal of Agricultural and Food Chemistry,2002

3. Carotenoid composition and heterotic effect in selected Italian maize germoplasm;Alfieri;Journal of Cereal Science,2014

4. Determination of tocopherol and tocotrienol contents in maize by in vitro digestion and chemical methods;Ashrafi;Journal of Cereal Science,2018

5. Antioxidant secondary metabolites in cereals: Potential involvement in resistance to Fusarium and mycotoxin accumulation;Atanasova-Penichon;Frontiers in Microbiology,2016

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