Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility
Lilia Leticia Méndez‐Lagunas, Marlene Cruz-Gracida, Luis Gerardo Barriada‐Bernal, Lilia I. Rodríguez-Méndez
Topics & Concepts
Ferulic acidChemistryFood sciencePhenolic acidSyringic acidAntioxidantVanillic acidp-Coumaric acidChlorogenic acidComposition (language)Caffeic acidDigestion (alchemy)Coumaric acidFraction (chemistry)PhenolsChromatographyBiochemistryGallic acidLinguisticsPhilosophyPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew ApplicationsFood composition and properties