Bibliografía del artículo
1. Méndez R. Aprovechamiento de subproductos agropecuarios. Unisur, Santafé de Bogotá 336, 1995.
2. Zero Emissions Research and Initiatives (ZERI), 2004.
3. ICEX (Instituto Español de Comercio Exterior). El sector agroindustria en Chile, Informes Sectoriales, Oportunidades de Inversión y Cooperación Empresarial, 2006.
4. Tomb JF, White O, Kerlavage AR, et al. The Complete genome sequence of the gastric pathogen Helicobacter pylori. Nature 388:539-547, 1997.
5. Eaton KA, Brooks CL, Morgan DR, et al. Essential role of urease in pathogenesis of gastritis induced by Helicobacter pylori in gnotobiotic piglets. Infect Immun 59:2470-2475, 1991.
6. Hu LT, Mobley HLT. Purification and N-terminal analysis of urease from Helicobacter pylori. Infect Immun 58:992-998, 1990.
7. Mobley HLT. The role of Helicobacter pylori urease in the pathogenesis of gastritis and peptic ulceration. Aliment Pharmacol Ther 10:57-64, 1996.
8. Suzuki M, Miura S, Soematsu M, et al. Helicobacter pylori associated ammonia production enhances neutrophil-dependent gastric mucosal cell injury. Am J Physiol 263:719-725, 1992.
9. Ramarathnam N, Osawa T, Namiki M, et al. Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a C-glycosyl flavonoid. Journal of Agricultural and Food Chemistry 37:316-319, 1989.
10. Takeoka GR, Dao LT. Antioxidant constituents of almond [Prunus dulcis (Mill.) D.A. Webb] hulls. Journal of Agricultural and Food Chemistry 51:496-501, 2002.
11. Goli AH, Barzegar M, Sahari MA. Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry 92:521-525, 2005.
12. Balasundram N, Sundram K, Samman S. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99:191-203, 2006.
13. Schieber A, Stintzing FC, Carle R. By-products of plant food processing as a source of functional compounds–recent developments. Trends in Food Science and Technology 12:401-413, 2001.