Pires, Tânia C S P <br/><br/>
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients.  [electronic resource] 

 -  Food chemistry  Apr 2017 
 - 337-343 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.10.026  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calendula--chemistry<br/>Carbohydrates--analysis<br/>Dahlia--chemistry<br/>Fatty Acids--analysis<br/>Fatty Acids, Unsaturated--analysis<br/>Food Analysis<br/>Linoleic Acid--analysis<br/>Nutritive Value<br/>Rosa--chemistry<br/>Tocopherols--analysis<br/>alpha-Tocopherol--analysis