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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).
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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Header DbId: aci
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PubType: Academic Journal
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              Text: Feb2025
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