Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose

Mango processing discards phenolic‐rich by‐products. The present work evaluated the effects of supplementing corn chips with mango cv. “Ataulfo” peel (0, 10, 15, and 20%), regarding sensory acceptability, phenolic content, profile and in vitro bioaccessibility, antioxidant activity, and in vitro dia...

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Xehetasun bibliografikoak
Egile nagusia: Lopez Diaz, Jose Alberto
Beste egile batzuk: Zepeda‐Ruiz, G. Clarisa, Domínguez‐Avila, J. Abraham, Ayala‐Zavala, J. Fernando, Robles‐Sánchez, Maribel, Salazar‐López, Norma J., González‐Aguilar, Gustavo A.
Formatua: Artículo
Hizkuntza:en_US
Argitaratua: 2020
Gaiak:
Sarrera elektronikoa:http://dx.doi.org/10.1111/jfpp.14954
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14954
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