Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients
Mauricio Opazo‐Navarrete, César Burgos‐Díaz, Braulio J. Soto‐Cerda, Tamara Barahona, Fresia Anguita-Barrales, Yohanna Mosi-Roa
Topics & Concepts
SpinachFood scienceCarotenoidPolyphenolLeafy vegetablesAscorbic acidLegumeAntioxidantIngredientChemistryNutrientBiologyBotanyBiochemistryEcologySeed and Plant BiochemistryPhytochemicals and Antioxidant ActivitiesConsumer Attitudes and Food Labeling