Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

por Othón-Díaz, Elsa Daniela, Fimbres-García, Jorge O., Flores-Sauceda, Marcela, Silva-Espinoza, Brenda A., López-Martínez, Leticia X., Bernal-Mercado, Ariadna T., Ayala-Zavala, Jesus F.
Publicado 2023

Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and Their Antioxidant and Anti-Inflammatory Potential

por Belmonte-Herrera, Beatriz Haydee, Domínguez-Avila, J. Abraham, Wall-Medrano, Abraham, Ayala-Zavala, J. Fernando, Preciado-Saldaña, Alejandra M., Salazar-López, Norma J., López-Martínez, Leticia X., Yahia, Elhadi M., Robles-Sánchez, R. Maribel, González-Aguilar, Gustavo A.
Publicado 2022