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...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/19360 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/19360 |