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Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran

Crossref DOI link: https://doi.org/10.1007/s11694-018-9778-4

Published Online: 2018-03-16

Published Print: 2018-09

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

Authors

Buitimea-Cantúa, Nydia E.

Torres-Chávez, Patricia I. https://orcid.org/0000-0001-6982-5770
Ramírez-Wong, Benjamín

Ledesma-Osuna, Ana I.

Gutiérrez-Uribe, Janet A.

Serna-Guerrero, Delia A.

Serna-Saldívar, Sergio O.
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Text and Data Mining valid from 2018-03-16
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Article History

Received: 11 July 2017

Accepted: 14 March 2018

First Online: 16 March 2018

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