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1 Ergebnisse
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Anthocyanins and Functional Compounds Change in a Third-Gen..:
David Neder-Suárez
;
Daniel Lardizabal-Gutiérrez
;
José de Jesús Zazueta-Morales
...
https://www.mdpi.com/2076-3921/10/9/1368. , 2021
Link:
https://doi.org/10.3390/antiox10091368
RT Journal T1 <Title>Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:8dc4dbe2e78f4de580d6f1810d2307a4&Exemplar=1&LAN=DE A1 David Neder-Suárez A1 Daniel Lardizabal-Gutiérrez A1 José de Jesús Zazueta-Morales A1 Carmen Oralia Meléndez-Pizarro A1 Carlos Iván Delgado-Nieblas A1 Benjamín Ramírez Wong A1 Néstor Gutiérrez-Méndez A1 León Raúl Hernández-Ochoa A1 Armando Quintero-Ramos PB MDPI AG YR 2021 K1 blue corn K1 black bean K1 third-generation snacks K1 cyanidin-3-glucoside K1 malvidin-3-glucoside K1 pelargonidin-3-glucoside K1 Therapeutics. Pharmacology K1 RM1-950 JF https://www.mdpi.com/2076-3921/10/9/1368 LK http://dx.doi.org/https://doi.org/10.3390/antiox10091368 DO https://doi.org/10.3390/antiox10091368 SF ELIB - SuUB Bremen
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