Study on the phenolic composition and antioxidant properties of white‑, yellow‑, and black-corn (Zea mays L.) foodstuffs
[Background]: Black corn possesses potent antioxidants, but these are mostly lost during processing. In this study we evaluated the antioxidant content of two different black ('Millo Corvo') corn-based products (i.e. tortillas and cookies) subject to moderate processing. A parallel study on white and yellow corns was carried out for comparison.
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Wiley-VCH
2023
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| Online Access: | http://hdl.handle.net/10261/341235 http://dx.doi.org/10.13039/501100011033 |
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