Nutritional quality of edible parts of Moringa oleifera

Dalia I. Sánchez-Machado, José A. Núñez-Gastélum, Cuauhtémoc Reyes-Moreno, Benjamin Ramírez-Wong, Jaime López-Cervantes

Research output: Contribution to journalArticle

92 Scopus citations
Original languageAmerican English
Pages (from-to)175-180
Number of pages6
JournalFood Analytical Methods
DOIs
StatePublished - 2 Aug 2010

Fingerprint Dive into the research topics of 'Nutritional quality of edible parts of Moringa oleifera'. Together they form a unique fingerprint.

  • Cite this

    Sánchez-Machado, D. I., Núñez-Gastélum, J. A., Reyes-Moreno, C., Ramírez-Wong, B., & López-Cervantes, J. (2010). Nutritional quality of edible parts of Moringa oleifera. Food Analytical Methods, 175-180. https://doi.org/10.1007/s12161-009-9106-z