Added phenolic compounds enhance lipid stability in extruded corn

Added phenolic compounds enhance lipid stability in extruded corn

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Camire, M. E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 3 (1998), p. 516-518
Materias:	Alimentos Maíz Zea Mays Extensión Compuestos fenólicos Antioxidantes Hierro
Publicación relacionada:	Contenido en: Journal of Food Science

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