Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Online veröffentlicht: 26. Dez. 2019

Seitenbereich: 331 - 342

Eingereicht: 01. Mai 2019

Akzeptiert: 17. Sept. 2019

DOI: https://doi.org/10.2478/fhort-2019-0026

Schlüsselwörter

antioxidant capacity, floriphagia, functional food, non-traditional foods, plant genetic resources, post-harvest handling, vegans, vegetarians

© 2019 Esteban Arturo Rivera Espejel et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.