Phenolic compounds and antioxidant activity of edible flowers
Introduction: Edible flowers has been used for thousands of years. They increase aesthetic appearance of food, but more often they are mentioned in connection with biologically active substances. The main ingredient of the flowers is water, which accounts for more than 80%. In small amounts, there a...
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| Format: | Book |
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Kazimierz Wielki University,
2017-08-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |