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...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Kazimierz Wielki University
2017-08-01
|
| coleção: | Journal of Education, Health and Sport |
| Assuntos: | |
| Acesso em linha: | https://apcz.umk.pl/JEHS/article/view/27538 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|