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Consumption of nixtamal from a new variety of hybrid blue maize ameliorates liver oxidative stress and inflammation in a high-fat diet rat model
Jesús Magaña-Cerino, Axel Tiessen, Irma Soto-Luna, Héctor Peniche-Pavía, Belinda Vargas-Guerrero, José Domínguez-Rosales, Pedro García-López, Carmen Gurrola-Díaz
Journal of Functional Foods