Figure 3. Flavonoid profile of fresh asparagus, canned asparagus and brines from samples of Triguero-HT (A), Grande cv (B) and HT-801 variety (C)


Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus

Sara María Jaramillo-Carmona, Francisco Javier Tejero-Maján, Ana Jiménez-Araujo, Rafael Guillén-Bejarano, Rocío Rodríguez-Arcos

Journal of Food and Nutrition Research. 2019, 7(2), 171-182 doi:10.12691/jfnr-7-2-10