Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization
Lilia Leticia Méndez‐Lagunas, Daniel Alberto García Rojas, Ana M. Andrés Grau, Luis Gerardo Barriada Bernal, Juan Rodríguez‐Ramírez
Topics & Concepts
BioavailabilityFood scienceChemistryZea maysPulp and paper industryMathematicsAgronomyBiologyEngineeringBioinformaticsPhytochemicals and Antioxidant ActivitiesFood composition and propertiesHeavy Metals in Plants