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Evaluation of antioxidant capacity, genotoxicity and polyphenol content of non conventional foods: Prosopis flour
by
Cardozo, María Luz
,
Ordoñez, Roxana Mabel
,
Zampini, Iris Catiana
,
Cuello, Ana Soledad
,
Dibenedetto, Graciela
,
Isla, María Inés
Published in
Food research international
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Food Research International
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Subjects
Activation
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Antioxidant Capacity
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Antioxidants
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Flour
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Food Science & Technology
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Foods
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Genotoxicity
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Heating
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Legume
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Life Sciences & Biomedicine
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Nutritional
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Phenolic Compounds
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Phytic Acid
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Prosopis
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Science & Technology
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Sciencedirect Journals
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