Chemical characterization of proanthocyanidins in purple, blue, and red maize coproducts from different milling processes and their anti-inflammatory properties-Reference-Cited by-同舟云学术

Chemical characterization of proanthocyanidins in purple, blue, and red maize coproducts from different milling processes and their anti-inflammatory properties

Published:2017-12 Issue: Volume:109 Page:464-475
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Chen Cheng,Somavat Pavel,Singh Vijay,Gonzalez de Mejia Elvira

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference50 articles.

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5. Overview of dietary flavonoids: nomenclature, occurrence and intake;Beecher;J. Nutr.,2003

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