Effect of Thermal Treatment on the Retention of Phenolic Compounds, Antioxidant Activity, and Vitamin C of Edible Plants (Mallow Leaf and Garambullo Flower).
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| Title: | Effect of Thermal Treatment on the Retention of Phenolic Compounds, Antioxidant Activity, and Vitamin C of Edible Plants (Mallow Leaf and Garambullo Flower). |
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| Authors: | Ramírez-Moreno, Esther1, esther_ramirez@uaeh.edu.mxjose_arias@uaeh.edu.mx, Cruz-Cansino, Nelly del Socorro1, ncruz@uaeh.edu.mx, Olguín-Hernández, Zacnicté1, olguinh@uaeh.edu.mx, Baltazar-Téllez, Rosa María2, rosa_baltazar@uaeh.edu.mx, Sánchez-Padilla, María Luisa2, maria_sanchez2789@uaeh.edu.mx, Palmeros-Exsome, Carolina3, cpalmeros@uv.mx, Sandoval-Gallegos, Eli Mireya1, eli_sandoval7987@uaeh.edu.mx, Arias-Rico, José2, eli_sandoval7987@uaeh.edu.mx |
| Source: | Applied Sciences (2076-3417); Feb2025, Vol. 15 Issue 3, p1322, 13p |
| Database: | Applied Science & Technology Source |
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| ISSN: | 20763417 |
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| DOI: | 10.3390/app15031322 |
