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

Publié en ligne: 26 déc. 2019

Pages: 331 - 342

Reçu: 01 mai 2019

Accepté: 17 sept. 2019

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

Mots clés

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.