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Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits.
Pereira, A G; Fraga-Corral, M; García-Oliveira, P; Jimenez-Lopez, C; Lourenço-Lopes, C; Carpena, M; Otero, Paz; Gullón, P; Prieto, M A; Simal-Gandara, J.
Afiliação
  • Pereira AG; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es and Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de
  • Fraga-Corral M; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es and Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de
  • García-Oliveira P; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es and Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de
  • Jimenez-Lopez C; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es and Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de
  • Lourenço-Lopes C; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • Carpena M; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • Otero P; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es and Department of Pharmacology, Pharmacy and Pharmaceutical Technology, Faculty of Veterinar
  • Gullón P; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • Prieto MA; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • Simal-Gandara J; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
Food Funct ; 11(10): 8493-8515, 2020 Oct 21.
Article em En | MEDLINE | ID: mdl-33034610
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Plantas Comestíveis / Saúde / Dieta / Alimentos / Valor Nutritivo Aspecto: Patient_preference Limite: Humans País/Região como assunto: Europa Idioma: En Revista: Food Funct Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Plantas Comestíveis / Saúde / Dieta / Alimentos / Valor Nutritivo Aspecto: Patient_preference Limite: Humans País/Região como assunto: Europa Idioma: En Revista: Food Funct Ano de publicação: 2020 Tipo de documento: Article