Effect of Drying and Cooking on the Chemical Composition, Phenolic Profile, and Antioxidant Capacity of <i>Chenopodium berlandieri</i> subsp. <i>nuttalliae</i>: A Metabolomic Approach

Traditional edible plants such as quelites are an important component of the Mexican diet due to their nutritional and functional value; however, the effects of postharvest and culinary processing on their phytochemical composition remain poorly understood. This study evaluated the impact of oven-dr...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Ángel Félix Vargas-Madriz, Perla del Carmen Bautista-Cano, Carlos Vázquez Jiménez, Jenny Kay Novella-Erreguín, Haidel Vargas-Madriz, Aarón Kuri-García, Iza Fernanda Pérez-Ramírez, Roberto Augusto Ferriz-Martínez, Karina de la Torre-Carbot, Carlos Saldaña, Jorge Luis Chávez-Servín
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2026-04-01
Sarja:	Plants
Aiheet:	<i>Chenopodium berlandieri</i> subsp. <i>nuttalliae</i> huauzontle phenolic compounds antioxidant capacity freeze-drying and oven-drying thermal processing
Linkit:	https://www.mdpi.com/2223-7747/15/9/1366
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