Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked

Journal of Food Composition and Analysis

Volumn 24, Issue 1, 2011, Pages 49-54

  Lutz, M ^a,b   Henriquez C ^a,b   Escobar, M ^a  

^a UNIVERSIDAD DE VALPARAÍSO   (Chile)

^b Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

Author keywords

Antioxidant capacity; Artichoke; Chemical composition; Cooking; Cynara scolymus L.; Food analysis; Food composition; Maturity; Polyphenols

Indexed keywords

CYNARA SCOLYMUS;

EID: 79551536447     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.06.001     Document Type: Article

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