Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species

This study aimed to investigate the nutritional value and potential for herbal tea production of two species <i>Eryngium</i>. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty ac...

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Autori principali:	Mozhgan Roudbari, Mohsen Barzegar, Esther Sendra, Isabel Casanova-Martínez, Marcos Rodríguez-Estrada, Ángel A. Carbonell-Barrachina
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-01-01
Serie:	Foods
Soggetti:	<i>Eryngium billardieri</i> <i>Eryngium planum</i> polyphenols fatty acids minerals antioxidant
Accesso online:	https://www.mdpi.com/2304-8158/14/1/118
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