Edible Flowers: Comparison
Please note this is a comparison between Version 2 by Conner Chen and Version 1 by Widiastuti Setyaningsih.

Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers.

  • Edible Flowers
  • bioactive compounds
  • phenolics
  • functional properties
  • functional food
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