Improving the nutraceutical potential of Eryngium viviparum J. Gay through in vitro culture elicitation

Abstract: Food degradation by chemical oxidation represents one of the major problems for society. Antioxidants occur naturally in foodstuffs, but can also be added as preservatives to retard or prevent oxidation phenomena, since they are capable of breaking free radical-mediated chain reactions. Ar...

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Bibliographic Details
Main Author: Ayuso, Manuel (author)
Other Authors: Pinela, José (author), Dias, Maria Inês (author), Barros, Lillian (author), Gallego, Pedro Pablo (author), Barreal, M. Esther (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
Food biotechnology
Eryngium viviparum J. Gay
Online Access:http://hdl.handle.net/10198/19360
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/19360

Internet

http://hdl.handle.net/10198/19360

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