Phenolic acid and amino acid composition of Ethiopian Chaya (<i>Cnidoscolus chayamans</i>a)-Reference-Cited by-同舟云学术

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Phenolic acid and amino acid composition of Ethiopian Chaya (Cnidoscolus chayamansa)

Published:2022-01-27 Issue:1 Volume:25 Page:227-236
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Temesgen Melese¹,Yegerem Lamesgen²,Yilma Moges³

Affiliation:

1. Department of Food Science & PHT, Haramaya Institute of Technology, Dire Dawa, Ethiopia

2. Debere Ziet Agricultural Research Center, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia

3. Department of Food Process Engineering, Wolkite University, Welkite, Ethiopia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2026953

Reference29 articles.

1. Polyphenols, Flavonoids, and Antioxidant Activity Involved in Salt Tolerance in Wheat, Aegilops cylindrica and Their Amphidiploids

2. Bioactivity of phenolic acids: Metabolites versus parent compounds: A review

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