Rosemary flowers as edible plant foods: phenolic composition and antioxidant properties in caenorhabditis elegans
Rosmarinus officinalis L., commonly known as rosemary, has been largely studied for its wide use as food ingredient and medicinal plant; less attention has been given to its edible flowers, being necessary to evaluate their potential as functional foods or nutraceuticals. To achieve that, the phenol...
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| Other Authors: | , , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10198/23387 |
| Country: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/23387 |