Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn
Navarro-González, I.; González-Barrio, R.; García-Valverde, V.; Bautista-Ortín, A.B.; Periago, M.J. Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn. Int. J. Mol. Sci. 2015, 16, 805-822. https://doi.org/10.3390/ijms16010805
Navarro-González I, González-Barrio R, García-Valverde V, Bautista-Ortín AB, Periago MJ. Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn. International Journal of Molecular Sciences. 2015; 16(1):805-822. https://doi.org/10.3390/ijms16010805
Chicago/Turabian StyleNavarro-González, Inmaculada, Rocío González-Barrio, Verónica García-Valverde, Ana B. Bautista-Ortín, and María J. Periago. 2015. "Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn" International Journal of Molecular Sciences 16, no. 1: 805-822. https://doi.org/10.3390/ijms16010805