Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking
Crossref DOI link: https://doi.org/10.1007/s11130-017-0624-3
Published Online: 2017-08-29
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gaxiola-Cuevas, Nallely
Mora-Rochín, Saraid
Cuevas-Rodriguez, Edith Oliva
León-López, Liliana
Reyes-Moreno, Cuauhtémoc
Montoya-Rodríguez, Alvaro
Milán-Carrillo, Jorge
License valid from 2017-08-29