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

Pubblicato online: 26 dic 2019

Pagine: 331 - 342

Ricevuto: 01 mag 2019

Accettato: 17 set 2019

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

Parole chiave

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.