Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

The interest on the use of natural sources in the food industry has promoted the study of plants’ phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aqueous extracts, their phenolic composition, and bioact...

Descripción completa

Detalles Bibliográficos
Autores principales: Duque-Soto, Carmen, Ruiz-Vargas, Ana, Rueda-Robles, Ascensión, Quirantes-Piné, Rosa, Borrás-Linares, Isabel, Lozano-Sánchez, Jesús
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453399/
https://www.ncbi.nlm.nih.gov/pubmed/37628030
http://dx.doi.org/10.3390/foods12163031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453399/
https://www.ncbi.nlm.nih.gov/pubmed/37628030
http://dx.doi.org/10.3390/foods12163031

Ejemplares similares