Study and characterization of a novel functional food: Purple popcorn

Molecular Breeding

Volumn 31, Issue 3, 2013, Pages 575-585

  Lago, Chiara ^a   Landoni, Michela ^a   Cassani, Elena ^a   Doria, Enrico ^b   Nielsen, Erik ^b   Pilu, Roberto ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF PAVIA   (Italy)

Author keywords

Anthocyanins; Booster1; Functional food; Purple plant1; Zea mays

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; DISEASES; FREE RADICALS; HIGH PRESSURE LIQUID CHROMATOGRAPHY; MICROWAVE HEATING; THERMAL PROCESSING (FOODS);

ANTHOCYANIN CONTENT; ANTIOXIDANT COMPOUNDS; BOOSTER1; CHRONIC DISEASE; CONSUMER AWARENESS; CYANIDIN; HEALTHY FOODS; MICROWAVE TREATMENT; PURPLE PLANT1; ZEA MAYS;

FUNCTIONAL FOOD;

ZEA MAYS;

EID: 84874569516     PISSN: 13803743     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11032-012-9816-6     Document Type: Article

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