Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization
Luana Fernandes, Elsa Ramalhosa, José Alberto Pereira, Jorge A. Saraiva, Susana Casal
Topics & Concepts
Food scienceChemistryPalmitic acidArachidic acidLinoleic acidCarotenoidSardineCentaureaBotanyPolyunsaturated fatty acidCaroteneFatty acidBiologyBiochemistryAsteraceaeFisheryFish <Actinopterygii>Antioxidant Activity and Oxidative StressPhytochemicals and Antioxidant ActivitiesNuts composition and effects