Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots
Author:
Affiliation:
1. Kyung Hee University, Korea
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst03818.pdf
Reference54 articles.
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3. Flavonol 3-O-glycosides series of Vitis vinifera cv. Petit Verdot red wine grapes;Castillo-Muñoz N.;Journal of Agricultural and Food Chemistry,2008
4. Influence of colour type and previous cultivation on secondary metabolites in hypocotyls and leaves of maca (Lepidium meyenii Walpers);Clément C.;Journal of the Science of Food and Agriculture,2010
5. New monoterpene glycosides from Paeonia suffruticosa Andrews and their inhibition on NO production in LPS-induced RAW 264.7 cells;Ding L.;Bioorganic & Medicinal Chemistry Letters,2012
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