Valdez-Morales, Maribel <br/><br/>
Phenolic Compounds, Antioxidant Activity and Lipid Profile of Huitlacoche Mushroom (Ustilago maydis) Produced in Several Maize Genotypes at Different Stages of Development.  [electronic resource] 

 -  Plant foods for human nutrition (Dordrecht, Netherlands)  Dec 2016 
 - 436-443 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1573-9104 
<br/><br/><label>Standard No.: </label>10.1007/s11130-016-0572-3  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Agaricales--chemistry<br/>Antioxidants--analysis<br/>Coumaric Acids--analysis<br/>Ergosterol--analysis<br/>Fatty Acids--analysis<br/>Food Handling<br/>Gallic Acid--analysis<br/>Genotype<br/>Linoleic Acid--analysis<br/>Oleic Acid--analysis<br/>Phenols--analysis<br/>Quercetin--analysis<br/>Ustilago--chemistry<br/>Zea mays--microbiology