Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
Perez, Maria Jorgelina et al · Elsevier · 2014
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APA 7
Perez, M. J. E. A. (2014). Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities. http://hdl.handle.net/11336/6882
MLA
Perez, Maria Jorgelina et al. "Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities." 2014. http://hdl.handle.net/11336/6882.
Chicago
Perez, Maria Jorgelina et al. 2014. "Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities.". http://hdl.handle.net/11336/6882.
Harvard
Perez, M. J. E. A. 2014, Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities, Elsevier, available at: http://hdl.handle.net/11336/6882 [Accessed 8 Aug. 2026].
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- Titolo
- Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
- Autore / collaboratori
- Perez, Maria Jorgelina et al
- Editore
- Elsevier
- Anno di pubblicazione
- 2014
- ISSN
- 0963-9969
- ISSN
- 0963-9969
- Lingua
- Inglés
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