Influence of thermal treatment on Anthocyanin, total phenolic content and antioxidant capacity of Pigmented Maize (Zea mays L.)
Crossref DOI link: https://doi.org/10.14719/pst.2021.8.4.1294
Published Online: 2021-09-12
Update policy: https://doi.org/10.14719/crossmarkpolicyhepg
Minh, Nguyen Phuoc http://orcid.org/0000-0001-5425-5277
License valid from 2021-09-12
CrossChecked: Yes
Peer Reviewed: Yes
Published: 2021-09-12
License: Creative Commons Attribution