학술논문
The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.
Document Type
Article
Author
Source
Plant Foods for Human Nutrition; Sep2021, Vol. 76 Issue 3, p334-339, 6p
Subject
Language
ISSN
09219668
Abstract
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