Traditional plants from Asteraceae family as potential candidates for functional food industry
Author:
Affiliation:
1. Nutrition and Bromatology Group
2. Analytical and Food Chemistry Department
3. Faculty of Food Science and Technology
4. University of Vigo
5. E-32004 Ourense
Abstract
A revision of ten WEPs from Northwest Spain is carried out on the main aspects of their bioactive properties, their traditional use, and their incorporation into the diet as new food, investigating their gastronomic applications and health benefits.
Funder
Ministerio de Ciencia e Innovación
Xunta de Galicia
Universidade de Vigo
CYTED Ciencia y Tecnología para el Desarrollo
Horizon 2020 Framework Programme
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03433A
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