Characterization of carotenoids, proximal analysis, phenolic compounds, anthocyanidins and antioxidant capacity of an underutilized tuber (Tropaeolum tuberosum) from Bolivia
Authors (first, second and last of 4)
Collection
Antioxidants in Food
Food is a good source of antioxidants. We welcome all kinds of research on antioxidants in food, to deliver exciting knowledge to the scientific and technological community.
Editors
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Hui Cao
Prof. Hui Cao, University of Vigo, Spain.
Special Content Editor of Discover Food
Articles (2 in this collection)
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Antioxidant and anti-glycation activity of eight Moroccan honeys from different botanical origins
Authors (first, second and last of 4)
