Phenolic content and antioxidant activity of tortillas...

Journal of Cereal Science 2010 Vol. 52; Iss. 3

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

Saraid Mora-Rochin, Janet A. Gutiérrez-Uribe, Sergio O. Serna-Saldivar, Pedro Sánchez-Peña, Cuauhtémoc Reyes-Moreno, Jorge Milán-Carrillo
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Volume:
52
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.jcs.2010.08.010
File:
PDF, 288 KB
english, 2010
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