Phenolic compounds present in corn chips supplemented with AP may be significant contributors to their antioxidant capacity; phenolic acids like ferulic, protocatechuic, and p -coumaric acids, in addition to carotenoids and tocopherols, have been identified in AP [ 6 ].
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Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.
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