Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the d...

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Detalles Bibliográficos
Autores principales: Rodriguez-Jimenez, Jenny R., Amaya-Guerra, Carlos A., Baez-Gonzalez, Juan G., Aguilera-Gonzalez, Carlos, Urias-Orona, Vania, Nino-Medina, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321115/
https://www.ncbi.nlm.nih.gov/pubmed/30563127
http://dx.doi.org/10.3390/molecules23123210

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321115/
https://www.ncbi.nlm.nih.gov/pubmed/30563127
http://dx.doi.org/10.3390/molecules23123210

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