المؤلفون: Mioara Gabriela Slavu Ursu, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Loredana Dumitrașcu, Gabriela Râpeanu, Silvius Stanciu, Nicoleta Stănciuc

المصدر: Food Chemistry: X, Vol 17, Iss , Pp 100521- (2023)

مصطلحات موضوعية: Purple corn flour, Anthocyanin’s extraction, Response surface methodology, Yeast, Inhibitory activities for tyrosinase, α-Amylase and α-glucosidase inhibitory activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157522003194; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/d6a1124e0f34458ba0e0738a4d656bf1