Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients-Reference-Cited by-同舟云学术

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Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

Published:2017-04 Issue: Volume:220 Page:337-343
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pires Tânia C.S.P.,Dias Maria Inês,Barros Lillian,Ferreira Isabel C.F.R.

Funder

Foundation for Science and Technology

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Official methods of analysis of AOAC international;AOAC,2005

2. Barros, L., Carvalho, A. M., & Ferreira, I. C. F. R. (2011). Exotic fruits as a source of important phytochemicals: Improving the traditional use of Rosa canina fruits in.

3. Optimized analysis of organic acids in edible mushrooms from Portugal by ultra fast liquid chromatography and photodiode array detection;Barros;Food Analytical Methods,2013

4. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L;Barros;Journal of Functional Foods,2013

5. WHO Guideline: “Sugars intake for adults and children” raises some question marks;Brouns;Agro Food Industry Hi-Tech,2015

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