Biological activity and development of functional foods fortified with okra (<i>Abelmoschus esculentus</i>)-Reference-Cited by-同舟云学术

Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)

Published:2022-01-17 Issue: Volume: Page:1-16
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Agregán Rubén¹,Pateiro Mirian¹^ORCID,Bohrer Benjamin M.²^ORCID,Shariati Mohammad Ali³^ORCID,Nawaz Asad⁴,Gohari Gholamreza⁵^ORCID,Lorenzo José M.¹⁶^ORCID

Affiliation:

1. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain

2. Department of Animal Sciences, The Ohio State University, Columbus, Ohio, USA

3. Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004 Moscow, Russia Federation

4. Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, China

5. Faculty of Agriculture, Department of Horticulture, University of Maragheh, Maragheh, Iran

6. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2026874

Reference124 articles.

1. Physical and cognitive consequences of fatigue: A review

2. Antitumor effect of plant lectins

3. Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

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