Crossmark

Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility

Published Online: 2020-05-21

Published Print: 2020-12

Authors

Méndez-Lagunas, Lilia L. https://orcid.org/0000-0002-3301-6354
Cruz-Gracida, Marlene

Barriada-Bernal, Luis G.

Rodríguez-Méndez, Lilia I.
Funding

Funding for this research was provided by:

Instituto Politécnico Nacional (20170278)
License Information

Text and Data Mining valid from 2020-05-21

Version of Record valid from 2020-05-21
More Information

Article History

Revised: 18 February 2020

Accepted: 30 April 2020

First Online: 21 May 2020

Document is current