Efecto de la cocción en la disminución de anti nutrientes de hojas de zanahoria blanca (Arracacia xanthorrhiza) y camote (Ipomoea batatas)

The objective of this work was to evaluate the effect of cooking on the content of antinutrients (saponins, tannins, alkaloids, oxalates, glucosinolates and nitrates) and functional compounds (carotenoids, phenols and antioxidants) in leaves of four white carrot genotypes (ECU -18969, ECU-18949, ECU...

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Kaydedildi:
Detaylı Bibliyografya
Yazar: Yungán Acalo, Edith Viviana (author)
Materyal Türü: masterThesis
Dil:spa
Baskı/Yayın Bilgisi: 2024
Konular:
Online Erişim:http://repositorio.utc.edu.ec/handle/27000/12203
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