Effect of processing methods on nutritional composition, phytochemicals, and anti-nutrient properties of chaya leaf (Cnidoscolus aconitifolius)
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Academic Journals
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http://academicjournals.org/journal/AJFS/article-full-text-pdf/FEB831456509
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Maya Traditional Knowledge of Cnidoscolus spp. in the Yucatán Peninsula;Journal of Ethnobiology;2024-07-21
2. Large-scale production of non-conventional edible plants for biodiverse school meals;Frontiers in Nutrition;2024-04-30
3. Antioxidant Potential and Known Secondary Metabolites of Rare or Underutilized Plants of Yucatan Region;Future Pharmacology;2023-10-07
4. Comparison of Phytochemical Composition and Untargeted Metabolomic Analysis of an Extract from Cnidoscolus aconitifolius (Mill.) I. I. Johnst and Porophyllum ruderale (Jacq.) Cass. and Biological Cytotoxic and Antiproliferative Activity In Vitro;Plants;2023-05-15
5. Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients;Food Science & Nutrition;2021-01-07
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