Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae)
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DOI: 10.21829/abm126.2019.1493
Abstract: Background and Aims: Cnidoscolus aconitifolius is a shrubby species that is used as an ornamental, medicinal and food plant in various parts of the world, known in Mexico as chaya. Little research has been published on its… read more here.
Keywords: boiled leaves; antioxidant capacity; raw boiled; cnidoscolus aconitifolius ... See more keywords