Antioxidant and anti-inflammatory potential of a food produced from irradiated (UV-A LED) sorghum sprouts subjected to in vitro gastrointestinal simulation

Alan A. Ruiz-Hernández, Ofelia Rouzaud-Sández, Juana Frias, Fernando Ayala-Zavala, Humberto Astiazarán-García, Norma J. Salazar-López, Carmen M. López-Saiz, Sandra C. De la Reé-Rodríguez, Maribel Robles Sánchez*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

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Food Science