Exploring wild edible flowers as a source of bioactive compounds: New perspectives in horticulture

Categoría del artículo: Research Article

Publicado en línea: 02 mar 2021

Páginas: 27 - 48

Recibido: 24 nov 2020

Aceptado: 03 feb 2021

DOI: https://doi.org/10.2478/fhort-2021-0004

Palabras clave

antioxidant activity, edible flowers, functional food, polyphenols, vitamin C

© 2021 Sonia Demasi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.