Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities.
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G. Schmeda-Hirschmann | C. Quispe | I. C. Zampini | M. Isla | R. Ordóñez | M. R. Alberto | Ana Soledad Cuello | M. J. Pérez