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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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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, Saraid2,3 (AUTHOR), Cuevas-Rodriguez, Edith Oliva2,3 (AUTHOR), León-López, Liliana2,3 (AUTHOR), Reyes-Moreno, Cuauhtémoc2,3 (AUTHOR), Montoya-Rodríguez, Alvaro2,3 (AUTHOR), Milán-Carrillo, Jorge2,3 (AUTHOR)
Source: Plant Foods for Human Nutrition. Sep2017, Vol. 72 Issue 3, p314-320. 7p.
Database: Environment Complete
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        Value: 10.1007/s11130-017-0624-3
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        Text: English
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