Effect of Thermal Treatment on the Retention of Phenolic Compounds, Antioxidant Activity, and Vitamin C of Edible Plants (Mallow Leaf and Garambullo Flower) by Esther Ramírez-Moreno, Nelly del Socorro Cruz-Cansino, Zacnicté Olguín-Hernández, Rosa María Baltazar-Téllez, María Luisa Sánchez-Padilla, Carolina Palmeros-Exsome, Eli Mireya Sandoval-Gallegos, José Arias-Rico

Get full text