Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn ( Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas

Author： Lopez-Martinez Leticia  

Publisher： Springer Publishing Company

ISSN： 0921-9668

Source： Plant Foods for Human Nutrition, Vol.66, Iss.1, 2011-03, pp. : 41-47

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