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Page 1
Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion.
Food Chem. 2023 Mar 30;405(Pt B):134223. doi: 10.1016/j.foodchem.2022.134223. Epub 2022 Sep 15.
Food Chem. 2023.
PMID: 36403465
The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.
Menchaca-Armenta M, Frutos MJ, Ramírez-Wong B, Quintero-Ramos A, Torres-Chávez PI, Valero-Cases E, Muelas-Domingo R, Ledesma-Osuna AI, Campas-Baypoli ON.
Menchaca-Armenta M, et al. Among authors: muelas domingo r.
Plant Foods Hum Nutr. 2021 Sep;76(3):334-339. doi: 10.1007/s11130-021-00910-x. Epub 2021 Jul 22.
Plant Foods Hum Nutr. 2021.
PMID: 34291371
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