Edible Flowers as Innovative Ingredients for Future Food Development: Anti-alzheimer, Antimicrobial, and Antioxidant Potential
Several flowers used as food, such as artichoke, cauliflower and broccoli have high nutritional value and huge gastronomic acceptance. However, they are only a few representatives of myriads of flowers recognized as strategic sources of bioactive natural antioxidants and anti-microbial compounds, wh...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-06-01
|
| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9715 |