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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Antioxidant and anti-Salmonella activities of eggplant peel compounds obtained by solvent-free calcium-based extraction

Actividad antioxidante y anti-Salmonella de compuestos de cáscara de berenjena obtenidos por una extracción a base de calcio y libre de solventes

Jesús J. Rochín-MedinaDepartamento de Ingeniería Bioquímica, Tecnológico Nacional de México/I.T. Culiacán, Culiacán, México;División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México/I.T. Culiacán, Culiacán, MéxicoORCID Iconhttps://orcid.org/0000-0003-4731-2792View further author information
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Jesús A. Sotelo-CastroDepartamento de Ingeniería Bioquímica, Tecnológico Nacional de México/I.T. Culiacán, Culiacán, MéxicoView further author information
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Nancy Y. Salazar-SalasPrograma Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autonóma de Sinaloa, Culiacán, MéxicoView further author information
,
José A. López-ValenzuelaPrograma Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autonóma de Sinaloa, Culiacán, MéxicoView further author information
&
Karina RamírezDepartamento de Ingeniería Bioquímica, Tecnológico Nacional de México/I.T. Culiacán, Culiacán, México;División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México/I.T. Culiacán, Culiacán, MéxicoCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-0138-992XView further author information
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Pages 873-881 | Received 13 May 2019, Accepted 27 Sep 2019, Published online: 18 Oct 2019

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