Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)24-31
JournalBiotecnia
Volume22
Issue number1
StatePublished - 2020

Keywords

  • amaranth
  • extrusion
  • antioxidant activity
  • protein quality

Cite this

@article{77ef798d865d49c59d6e37bf2e31598c,
title = "Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo",
keywords = "amaranth, extrusion, antioxidant activity, protein quality",
author = "{Almirudis Echeverria}, {Socrates Joel} and {Ramirez Wong}, Benjamin and {Medina Rodriguez}, {Concepcion Lorenia} and {Magana Barajas}, Elisa and {Torres Chavez}, {Patricia Isabel} and {Ledesma Osuna}, {Ana Irene}",
year = "2020",
language = "Ingl{\'e}s",
volume = "22",
pages = "24--31",
journal = "Biotecnia",
issn = "1665-1456",
publisher = "UNIV SONORA BLVD LUIS ENCINAS AND ROSALES SN, HERMOSILLO, CP 83000, MEXICO",
number = "1",

}

TY - JOUR

T1 - Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo

AU - Almirudis Echeverria, Socrates Joel

AU - Ramirez Wong, Benjamin

AU - Medina Rodriguez, Concepcion Lorenia

AU - Magana Barajas, Elisa

AU - Torres Chavez, Patricia Isabel

AU - Ledesma Osuna, Ana Irene

PY - 2020

Y1 - 2020

KW - amaranth

KW - extrusion

KW - antioxidant activity

KW - protein quality

M3 - Artículo

VL - 22

SP - 24

EP - 31

JO - Biotecnia

JF - Biotecnia

SN - 1665-1456

IS - 1

ER -