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The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters

Crossref DOI link: https://doi.org/10.1007/s11130-021-00910-x

Published Online: 2021-07-22

Published Print: 2021-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Menchaca-Armenta, Mariela

Frutos, María José

Ramírez-Wong, Benjamín https://orcid.org/0000-0003-4381-5931
Quintero-Ramos, Armando

Torres-Chávez, Patricia Isabel

Valero-Cases, Estefanía

Muelas-Domingo, Raquel

Ledesma-Osuna, Ana Irene

Campas-Baypoli, Olga Nydia
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Text and Data Mining valid from 2021-07-22

Version of Record valid from 2021-07-22
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Article History

Accepted: 2 July 2021

First Online: 22 July 2021

Declarations

:

: The authors declare that they have no conflict of interest.

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