Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal-Reference-Cited by-同舟云学术

Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal

Published:2016-01 Issue: Volume:65 Page:228-236
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Leyva-Corral Julieta,Quintero-Ramos Armando,Camacho-Dávila Alejandro,de Jesús Zazueta-Morales José,Aguilar-Palazuelos Ernesto,Ruiz-Gutiérrez Martha G.,Meléndez-Pizarro Carmen O.,de Jesús Ruiz-Anchondo Teresita

Funder

Universidad Autónoma de Chihuahua and Fundación Produce Chihuahua

Publisher

Elsevier BV

Subject

Food Science

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