Effects of instant controlled pressure drop on amaranth phytochemicals and antioxidant capacity.
- DOI
- 10.1016/j.foodchem.2025.142830
- Published
- 2025 Apr 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.142830,
title = {Effects of instant controlled pressure drop on amaranth phytochemicals and antioxidant capacity.},
author = {Rodríguez-Castillo P and Teresa-Martínez G and Alonzo-Macías M and Téllez-Pérez C and Cardador-Martínez A},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.142830},
url = {https://doi.org/10.1016/j.foodchem.2025.142830}
}RIS
TY - JOUR TI - Effects of instant controlled pressure drop on amaranth phytochemicals and antioxidant capacity. AU - Rodríguez-Castillo P AU - Teresa-Martínez G AU - Alonzo-Macías M AU - Téllez-Pérez C AU - Cardador-Martínez A PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.142830 UR - https://doi.org/10.1016/j.foodchem.2025.142830 ER -
APA
P, R., G, T., M, A., C, T., & A, C. (2025). Effects of instant controlled pressure drop on amaranth phytochemicals and antioxidant capacity.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.142830
Source records
- pubmed · retrieved 2026-09-27T06:26:35.628Z