Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking.

Harakotr, Bhornchai

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking. [electronic resource] - Food chemistry Dec 2014 - 510-7 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2014.05.069 doi


Anthocyanins--analysis
Antioxidants--analysis
Cooking
Phenols--analysis
Zea mays--chemistry