Phenolic compounds and antioxidant activity of edible flowers
Introduction: Edible flowers has been used for thousands of years. They increase aesthetic appearance of food, but more often they are mentioned in connection with biologically active substances. The main ingredient of the flowers is water, which accounts for more than 80%. In small amounts, there a...
保存先:
| 第一著者: | |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Kazimierz Wielki University
2017-08-01
|
| シリーズ: | Journal of Education, Health and Sport |
| 主題: | |
| オンライン･アクセス: | http://www.ojs.ukw.edu.pl/index.php/johs/article/view/4877 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|