Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking.

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Bibliographic Details
Title:	Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking.
Authors:	Gaxiola-Cuevas, Nallely¹, Mora-Rochín, Saraid, Cuevas-Rodriguez, Edith, León-López, Liliana, Reyes-Moreno, Cuauhtémoc, Montoya-Rodríguez, Alvaro, Milán-Carrillo, Jorge jmilanc@uas.edu.mx, Mora-Rochín, Saraid^2,3 (AUTHOR), Cuevas-Rodriguez, Edith Oliva^2,3 (AUTHOR), León-López, Liliana^2,3 (AUTHOR), Reyes-Moreno, Cuauhtémoc^2,3 (AUTHOR), Montoya-Rodríguez, Alvaro^2,3 (AUTHOR), Milán-Carrillo, Jorge^2,3 (AUTHOR)
Source:	Plant Foods for Human Nutrition. Sep2017, Vol. 72 Issue 3, p314-320. 7p.
Database:	Environment Complete

Description
ISSN:	09219668
DOI:	10.1007/s11130-017-0624-3