Modifications in peroxidase activity, nutritional quality, techno-functional properties and microstructure of popcorn flours obtained from pretreated kernels.
- DOI
- 10.1016/j.foodchem.2026.150645
- Published
- 2026-08-01
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150645,
title = {Modifications in peroxidase activity, nutritional quality, techno-functional properties and microstructure of popcorn flours obtained from pretreated kernels.},
author = {Aspiroz MC and Burbano JJ and Correa MJ and Dublan MLÁ and Ferrero C.},
year = {2026},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2026.150645},
url = {https://doi.org/10.1016/j.foodchem.2026.150645}
}RIS
TY - JOUR TI - Modifications in peroxidase activity, nutritional quality, techno-functional properties and microstructure of popcorn flours obtained from pretreated kernels. AU - Aspiroz MC AU - Burbano JJ AU - Correa MJ AU - Dublan MLÁ AU - Ferrero C. PY - 2026 JO - Food Chem DO - 10.1016/j.foodchem.2026.150645 UR - https://doi.org/10.1016/j.foodchem.2026.150645 ER -
APA
MC, A., JJ, B., MJ, C., MLÁ, D., & C., F. (2026). Modifications in peroxidase activity, nutritional quality, techno-functional properties and microstructure of popcorn flours obtained from pretreated kernels.. Food Chem. https://doi.org/10.1016/j.foodchem.2026.150645
Source records
- europe-pmc · retrieved 2026-09-27T02:26:16.578Z