Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion
Jennifer Vianey Félix-Medina, Roberto Gutiérrez‐Dorado, José A. López‐Valenzuela, Gabriela López‐Ángulo, María Fernanda Quintero-Soto, Janitzio Xiomara Korina Perales-Sánchez, Julio Montes‐Ávila
Topics & Concepts
ChemistryABTSDPPHFood scienceAntioxidantLinoleic acidFerulic acidHigh-performance liquid chromatographyChromatographyNaringeninPhytochemicalNutraceuticalFatty acidFlavonoidOrganic chemistryBiochemistryPhytochemicals and Antioxidant ActivitiesFood composition and propertiesGABA and Rice Research