Publication | Closed Access

Effects of Short-term Heating on Total Polyphenols, Anthocyanins, Antioxidant Activity and Lectins of Different Parts of Dwarf Elder (Sambucus ebulus L.)

Food ChemistryDwarf ElderBotanyTotal PolyphenolsPhysiologyDifferent PartsPhytochemistryPhytochemicalPolyphenolicsOxidative StressHealth Sciences