Nutritional Quality of Edible Parts of Moringa oleifera

Dalia I. Sánchez-Machado1, José Alberto Núñez‐Gastélum1, Cuauhtémoc Reyes-Moreno2, Benjamín Ramírez‐Wong3, Jaime López-Cervantes1
1Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, CP 85000, Cd. Obregón, Sonora, México
2Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, CP 80000, Culiacán, Sinaloa, México
3Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, CP 83142, Hermosillo, Sonora, México

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