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Chia Sprouts Elicitation with Salicylic Acid and Hydrogen Peroxide to Improve their Phenolic Content, Antioxidant Capacities In Vitro and the Antioxidant Status in Obese Rats

Haiku D. J. Gómez‐Velázquez, Xóchitl Aparicio-Fernández, Rosalía Reynoso‐Camacho

2021Plant Foods for Human Nutrition22 citationsDOI

Topics & Concepts

ABTSAntioxidantFood scienceSalicylic acidDPPHChemistryHydrogen peroxideGerminationBiochemistryBotanyBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsPhytochemicals and Antioxidant Activities
Chia Sprouts Elicitation with Salicylic Acid and Hydrogen Peroxide to Improve their Phenolic Content, Antioxidant Capacities In Vitro and the Antioxidant Status in Obese Rats | Litcius