Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties-Reference-Cited by-同舟云学术

Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties

Published:2017-09 Issue: Volume:77 Page:1-8
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Gaytán-Martínez Marcela,Cabrera-Ramírez Ángel Humberto,Morales-Sánchez Eduardo,Ramírez-Jiménez Aurea Karina,Cruz-Ramírez Jairo,Campos-Vega Rocio,Velazquez Gonzalo,Loarca-Piña Guadalupe,Mendoza Sandra

Funder

Universidad Autónoma de Querétaro

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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5. Alkaline extraction of phenolic compounds from intact sorghum kernels;Blackwell;Int. J. Food Sci. Technol.,2012

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