Article
FOOD RESEARCH INTERNATIONAL  (2014)

Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacity.

Pérez, M.J., Cuello, A.S., Zampini, I.C., Ordoñez, R.M., Alberto, M.R., Quispe, C., Schmeda-Hirschmann, G., Isla, M.I.