Work

Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour

Year: 2015

Type: article

Source: RIK (Maize Research Institute Zemun Polje (Belgrade, Serbia))

Authors: Slađana Žilić, Nenad Delić, Zorica Basić, Dragana Ignjatović‐Micić, Marijana Janković, Jelena Vančetović

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2908064502

FWCI: 0.619

Cites:

Cited by: 21

Related to: 10