Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces-Reference-Cited by-同舟云学术

Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces

Published:2022-09 Issue: Volume:107 Page:103543
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Peralta-Veran Liliana,Espinosa-Leal Claudia,Escalante-Aburto Anayansi,Preciado-Ortiz R. Ernesto,Puente-Garza César A.,Serna-Saldivar Sergio O.,García-Lara Silverio^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Calidad pozolera en colectas de maíz Cacahuacintle;Bonifacio-Vazquez;Rev. Fitotec. Mex.,2005

5. Phenolic acid content of sorghum and maize cultivars varying in hardness;Chiremba;Food Chem.,2012

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