Polyphenolic compound stability and antioxidant capacity of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 01 Vol. 65

Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal

Leyva-Corral, Julieta, Quintero-Ramos, Armando, Camacho-Dávila, Alejandro, de Jesús Zazueta-Morales, José, Aguilar-Palazuelos, Ernesto, Ruiz-Gutiérrez, Martha G., Meléndez-Pizarro, Carmen O., de Jesús
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Volume:
65
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.07.073
Date:
January, 2016
File:
PDF, 2.00 MB
english, 2016
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