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Journal: Antioxidants, 2021
Volume: 10
Number: 1368

Article: Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization
Authors: by David Neder-Suárez, 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
Link: https://www.mdpi.com/2076-3921/10/9/1368

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