Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
Pérez, María Jorgelina, Cuello, Ana Soledad, Zampini, Iris Catiana, Ordoñez, Roxana Mabel, Alberto, María Rosa, Quispe, Cristina, Schmeda-Hirschmann, Guillermo, Isla, María InésVolume:
64
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.08.013
Date:
October, 2014
File:
PDF, 621 KB
english, 2014