Article Versions Notes

Neder-Suárez D, Lardizabal-Gutiérrez D, Zazueta-Morales JdJ, Meléndez-Pizarro CO, Delgado-Nieblas CI, Ramírez Wong B, Gutiérrez-Méndez N, Hernández-Ochoa LR, Quintero-Ramos A. Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants. 2021; 10(9):1368. https://doi.org/10.3390/antiox10091368

Neder-Suárez, David, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, and Armando Quintero-Ramos. 2021. "Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization" Antioxidants 10, no. 9: 1368. https://doi.org/10.3390/antiox10091368

Neder-Suárez, D., Lardizabal-Gutiérrez, D., Zazueta-Morales, J. d. J., Meléndez-Pizarro, C. O., Delgado-Nieblas, C. I., Ramírez Wong, B., Gutiérrez-Méndez, N., Hernández-Ochoa, L. R., & Quintero-Ramos, A. (2021). Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants, 10(9), 1368. https://doi.org/10.3390/antiox10091368