Publication | Closed Access

Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

Food ChemistryPhenolic CompoundsHibiscus SabdariffaMedicineBioactive CompoundsPhytochemicalPhytochemistryPharmacologyPolyphenolicsOxidative StressMexican Roselle