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

doi:10.1007/s11694-018-9778-4

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

Resultado de la investigación: Contribución a una revista › Artículo › revisión exhaustiva

4 Citas (Scopus)

Idioma original	Inglés estadounidense
Páginas (desde-hasta)	1633-1640
Número de páginas	8
Publicación	Journal of Food Measurement and Characterization
DOI	https://doi.org/10.1007/s11694-018-9778-4
Estado	Publicada - 1 sep 2018

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10.1007/s11694-018-9778-4

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Buitimea-Cantúa, N. E., Torres-Chávez, P. I., Ramírez-Wong, B., Ledesma-Osuna, A. I., Gutiérrez-Uribe, J. A., Serna-Guerrero, D. A., & Serna-Saldívar, S. O. (2018). 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. Journal of Food Measurement and Characterization, 1633-1640. https://doi.org/10.1007/s11694-018-9778-4

Buitimea-Cantúa, Nydia E. ; Torres-Chávez, Patricia I. ; Ramírez-Wong, Benjamín ; Ledesma-Osuna, Ana I. ; Gutiérrez-Uribe, Janet A. ; Serna-Guerrero, Delia A. ; Serna-Saldívar, Sergio O. / 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. En: Journal of Food Measurement and Characterization. 2018 ; pp. 1633-1640.

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title = "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",

author = "Buitimea-Cant{\'u}a, {Nydia E.} and Torres-Ch{\'a}vez, {Patricia I.} and Benjam{\'i}n Ram{\'i}rez-Wong and Ledesma-Osuna, {Ana I.} and Guti{\'e}rrez-Uribe, {Janet A.} and Serna-Guerrero, {Delia A.} and Serna-Sald{\'i}var, {Sergio O.}",

year = "2018",

month = sep,

day = "1",

doi = "10.1007/s11694-018-9778-4",

language = "American English",

pages = "1633--1640",

journal = "Journal of Food Measurement and Characterization",

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Buitimea-Cantúa, NE, Torres-Chávez, PI, Ramírez-Wong, B , Ledesma-Osuna, AI, Gutiérrez-Uribe, JA, Serna-Guerrero, DA & Serna-Saldívar, SO 2018, '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', Journal of Food Measurement and Characterization, pp. 1633-1640. https://doi.org/10.1007/s11694-018-9778-4

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

En: Journal of Food Measurement and Characterization, 01.09.2018, p. 1633-1640.

Resultado de la investigación: Contribución a una revista › Artículo › revisión exhaustiva

TY - JOUR

T1 - 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

AU - Buitimea-Cantúa, Nydia E.

AU - Torres-Chávez, Patricia I.

AU - Ramírez-Wong, Benjamín

AU - Ledesma-Osuna, Ana I.

AU - Gutiérrez-Uribe, Janet A.

AU - Serna-Guerrero, Delia A.

AU - Serna-Saldívar, Sergio O.

PY - 2018/9/1

Y1 - 2018/9/1

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DO - 10.1007/s11694-018-9778-4

M3 - Article

SP - 1633

EP - 1640

JO - Journal of Food Measurement and Characterization

JF - Journal of Food Measurement and Characterization

SN - 2193-4126

ER -

Buitimea-Cantúa NE, Torres-Chávez PI, Ramírez-Wong B , Ledesma-Osuna AI, Gutiérrez-Uribe JA, Serna-Guerrero DA y otros. 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. Journal of Food Measurement and Characterization. 2018 sep 1;1633-1640. https://doi.org/10.1007/s11694-018-9778-4