Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species
This study aimed to investigate the nutritional value and potential for herbal tea production of two species <i>Eryngium</i>. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-M...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/1/118 |