Added phenolic compounds enhance lipid stability in extruded corn

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 516-518

  Camire, Mary Ellen ^a   Dougherty, Michael P ^a  

^a UNIVERSITY OF MAINE   (United States)

Author keywords

Antioxidants; Corn; Extrusion; Iron; Phenolics

Indexed keywords

EID: 0031805149     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15776.x     Document Type: Article

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