Cooking changes agave flower properties, including the bioaccessibility of bioactive compounds
Rey Castañeda-Rodríguez, Virginia Larrea, Isabel Hernando, César Ozuna
Topics & Concepts
AgaveSteamingFood scienceChemistryFlavorAntioxidantIngredientCarotenoidCooking methodsBotanyBiologyOrganic chemistryBotanical Research and ApplicationsEdible Oils Quality and AnalysisPotato Plant Research