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Lesser-Explored Edible Flowers as a Choice of Phytochemical Sources for Food Applications.

Autor: Valencia-Cordova MG; Chemistry Department, Autonomous University of Hidalgo State, Mineral de la Reforma, Hidalgo 42184, Mexico., Jaguey-Hernández Y; Agroindustry Engineering Department, Polytechnque University of Francisco I. Madero, Francisco I. Madero, Hidalgo 42660, Mexico.; Autonomous University of Hidalgo State, Institute of Health Sciences, San Agustín Tlaxiaca, Hidalgo 42160, Mexico., Castañeda-Ovando A; Chemistry Department, Autonomous University of Hidalgo State, Mineral de la Reforma, Hidalgo 42184, Mexico., González-Olivares LG; Chemistry Department, Autonomous University of Hidalgo State, Mineral de la Reforma, Hidalgo 42184, Mexico., Castañeda-Ovando EP; Autonomous University of Hidalgo State, Institute of Basic Sciences and Engineering, Mineral de la Reforma, Hidalgo 42184, Mexico., Añorve-Morga J; Chemistry Department, Autonomous University of Hidalgo State, Mineral de la Reforma, Hidalgo 42184, Mexico., de la O-Arciniega M; Autonomous University of Hidalgo State, Institute of Health Sciences, San Agustín Tlaxiaca, Hidalgo 42160, Mexico.

Publikováno v: International journal of food science [Int J Food Sci] 2024 Nov 12; Vol. 2024, pp. 9265929. Date of Electronic Publication: 2024 Nov 12 (Print Publication: 2024).