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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |