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: | Flavia Rezende, Denise Sande, Amanda Cristina Coelho, Geane Oliveira, Maria Amelia Boaventura, Jacqueline Aparecida Takahashi |
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Format: | Article |
Language: | English |
Published: |
AIDIC Servizi S.r.l.
2019-06-01
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Series: | Chemical Engineering Transactions |
Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9715 |
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