Publication | Closed Access

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

Food ChemistryAgricultural ChemistryPhase Ii-inducingBotanyFood AnalysisAgricultural EconomicsPurple ColorsPolyphenols ContentPhytochemicalVegetable ProductionCrop Quality