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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1520
DC FieldValueLanguage
dc.contributor.authorPOPOVICI, Violinaen_US
dc.contributor.authorCOVALIOV, Eugeniaen_US
dc.contributor.authorGUTIUM, Olgaen_US
dc.contributor.authorSIMINIUC, Rodicaen_US
dc.contributor.authorRESITCA, Vladislaven_US
dc.date.accessioned2022-11-27T21:45:06Z-
dc.date.available2022-11-27T21:45:06Z-
dc.date.issued2022-
dc.identifier.isbn978-9975-45-851-1-
dc.identifier.urihttp://repository.utm.md/handle/5014/21647-
dc.identifier.urihttp://cris.utm.md/handle/5014/1520-
dc.description.abstractCondimentary plants such as wild garlic (Allium Ursinum), sorrel (Rumex Acetosa L.) and nettle (Urtica Dioica) are rich in biologically active compounds and well known for their nutritional and nutraceutical properties. Bioactive compounds such as vitamins, chlorophylls and phenolic compounds are natural antioxidants found in plants. Wild garlic, nettle and sorrel are widely spread in Moldova which fact motivates their use as plant-based condiments in food industry.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.10. Nutriţie personalizată şi tehnologii inteligente pentru bunăstarea meaen_US
dc.subjectantioxidantsen_US
dc.subjectherbsen_US
dc.subjectchlorophyllsen_US
dc.subjectpolyphenolsen_US
dc.titleBioactive potential of some condimentary plants: wild garlic (Allium Ursinum), sorrel (Rumex Acetosa L.), nettle (Urtica Dioica)en_US
dc.typeArticleen_US
dc.relation.conferenceInternational Conference MODERN TECHNOLOGIES IN THE FOOD INDUSTRYen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.orcid0000-0003-4574-2959-
crisitem.author.orcid0000-0003-4257-1840-
crisitem.author.orcid0000-0002-6063-1731-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.10.-
crisitem.project.fundingProgramState Programme-
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