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Effect of different salts on total phenolic compounds and their bioactivity during the development of a sustainable nixtamalization process using a fractional factorial design
Ramírez, Karina, Rangel-Peraza, Jesús G., Bustos-Terrones, Yaneth A., Aguayo Rojas, Jesús, Rochín Medina, Jesús J.Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13681
Date:
August, 2018
File:
PDF, 562 KB
english, 2018