Author:
Herrera-Sotero Mónica Y.,Cruz-Hernández Carlos D.,Trujillo-Carretero Carolina,Rodríguez-Dorantes Mauricio,García-Galindo Hugo S.,Chávez-Servia José L.,Oliart-Ros Rosa M.,Guzmán-Gerónimo Rosa I.
Funder
Sistema Nacional de Recursos Filogenéticos
Publisher
Springer Science and Business Media LLC
Reference31 articles.
1. Cassidy E, Mukamal KJ, Liu L, Franz M, Eliassen AE, Rimm E (2017) High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women. Circulation 127:188–196
2. Delgado-Vargas F, Paredes-López O (2002) Anthocyanins and betalains. In: Natural colorants for food and nutraceutical uses. CRC, Boca Ratón, pp 167–191
3. Abdel-Aal ESM (2011) Anthocyanin-pigmented grain products. In: Awika JM, Piironen V, Bean S (eds) Advances in cereal science: implications to food processing and health promotion. ACS, Washington, pp 77–109
4. Kato T, Mapes C, Mera L, Serratos J, Bye R (2009) Origen y diversificación del maíz: una revisión analítica. Universidad Nacional Autónoma de México, Mexico
5. FAO (2016) Food and Agriculture Organization.
http://faostat.fao.org
Cited by
42 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献