Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material-Reference-Cited by-同舟云学术

Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material

Published:2022-07 Issue: Volume:4 Page:100076
ISSN:2666-5662
Container-title:Food Chemistry: Molecular Sciences
language:en
Short-container-title:Food Chemistry: Molecular Sciences

Author:

López-Martínez L.X.,Aguirre-Delgado A.,Saenz-Hidalgo H.K.,Buenrostro-Figueroa J.J.,García Hugo S.,Baeza-Jiménez R.

Publisher

Elsevier BV

Subject

Molecular Biology,Food Science

Reference26 articles.

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3. Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis;Aydoğdu;Food Science and Technology, Campinas,2017

4. Techniques for extraction of bioactive compounds from plant materials: A review;Azmir;Journal of Food Engineering,2013

5. Potencial nutracéutico de componentes bioactivos presentes en huitlacoche de la zona centro de México;Beas;Revista Mexicana de Ciencias Farmacéuticas,2011

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