Publication: Chemical composition of the edible flowers, pansy (Viola wittrockiana) and
snapdragon (Antirrhinum majus) as new sources of bioactive compounds
Authors
Periago, María Jesús ; González-Barrio, Rocío ; Luna-Recio, Cristina ; García-Alonso, Javier ; Navarro-González, Inmaculada
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Periago, Mª Jesúis
Publisher
Elsevier
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Description
©2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
This document is the, Published, version of a Published Work that appeared in final form in Food Chemistry. To access the final edited and published work see https://doi.org/10.1016/j.foodchem.2018.01.102
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