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Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications.
Moro, Thaísa M A; T P S Clerici, Maria.
Affiliation
  • Moro TMA; Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 CEP: 13083-862, Campinas, São Paulo, Brazil.
  • T P S Clerici M; Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 CEP: 13083-862, Campinas, São Paulo, Brazil. Electronic address: mclerici@unicamp.br.
Food Res Int ; 141: 109889, 2021 03.
Article in En | MEDLINE | ID: mdl-33641945
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arctium / Helianthus Language: En Journal: Food Res Int Year: 2021 Document type: Article Affiliation country:
Fulltext
Add to My VHL
Print
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arctium / Helianthus Language: En Journal: Food Res Int Year: 2021 Document type: Article Affiliation country: