Chemical characterization of proanthocyanidins in purple, blue, and red maize coproducts from different milling processes and their anti-inflammatory properties

Published 2017 View Full Article

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Title
Chemical characterization of proanthocyanidins in purple, blue, and red maize coproducts from different milling processes and their anti-inflammatory properties
Authors
Keywords
Colored maize, Dry milling, Wet milling, Dry grind, Proanthocyanidins, Anti-inflammation
Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 109, Issue -, Pages 464-475
Publisher
Elsevier BV
Online
2017-09-25
DOI
10.1016/j.indcrop.2017.08.046

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