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Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes

Rey Castañeda-Rodríguez; Amparo Quiles; Isabel Hernando; César Ozuna
Food Research International · Vol. 180 · pp. 114095 · 2024

Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-03-01
Publication Year2024
Volume180
Pages114095
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114095
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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