Effect of maize genotype, developmental stage, and cooking process on the nutraceutical potential of huitlacoche (Ustilago maydis)-Reference-Cited by-同舟云学术

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Effect of maize genotype, developmental stage, and cooking process on the nutraceutical potential of huitlacoche (Ustilago maydis)

Published:2010-03-15 Issue:2 Volume:119 Page:689-697
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Valdez-Morales Maribel,Barry Kathleen,Fahey Jr. George C.,Domínguez Jorge,de Mejia Elvira Gonzalez,Valverde María Elena,Paredes-López Octavio

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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