Work

Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots

Year: 2015

Type: article

Source: Journal of Functional Foods

DOI: 10.1016/j.jff.2015.04.049

Authors: Rosario Goyeneche, Sara Roura, Alejandra Ponce, Antonio Vega-Gálvez, Issis Quispe-Fuentes, Elsa Uribe, Karina Di Scala

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, National University of Mar del Plata, University of La Serena

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funders: Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Mar del Plata, Agencia Nacional de Promoción Científica y Tecnológica

Awards: G664582673, G7378882120, Development preservation technologies for fresh-cut vegetables obtained from organic and low input production systems that ensure microbiological safety, nutritional and sensory quality: friendly hurdle technologies

OpenAlex ID: W303572045

FWCI: 5.397

Cites: 60

Cited by: 193

Related to: 10