Effect of baking temperature on the phenolic content and antioxidant activity of black corn (Zea mays L.) bread
This article belongs to the Section Food Nutrition.
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| Main Authors: | , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | Millo corvo, Black corn, Phenolics, Heating, Antioxidant activity, Bread, |
| Online Access: | http://hdl.handle.net/10261/267075 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/100012818 |
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