Effect of Thermal Treatment on the Retention of Phenolic Compounds, Antioxidant Activity, and Vitamin C of Edible Plants (Mallow Leaf and Garambullo Flower)
Mexico has a wide variety of edible plants, such as mallow and garambullo flowers. Their composition is based on nutrients (carbohydrates, proteins, lipids, vitamins, minerals), as well as phytochemicals, organic or inorganic acids, etc. For the traditional consumption of these plants, they are boil...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/3/1322 |