Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran

Nydia E. Buitimea-Cantúa, Patricia I. Torres-Chávez, Benjamín Ramírez-Wong, Ana I. Ledesma-Osuna, Janet A. Gutiérrez-Uribe, Delia A. Serna-Guerrero, Sergio O. Serna-Saldívar

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