Agricultural and Food SciencesBiology
N. Ceccarelli, M. Curadi, P. Picciarelli, L. Martelloni, C. Sbrana, M. Giovannetti
tlooto Summary
The recent data showed large increases of total phenolic content and antioxidant activity in leaves and flower heads of mycorrhizal artichoke plants.
Abstract
Abstract is not available.
Citation format
CECCARELLI, N., et al. Globe artichoke as a functional food. Mediterranean Journal of Nutrition and Metabolism, 2010, 3: 197–201.