Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS(2) and Their Antioxidant Potential

Spices have long been used to improve food flavor, due to their appealing fragrance and sensory attributes. Nowadays, spices-based bioactives, particularly phenolic compounds, have gained attention due to their wide range of significant effects in biological systems. The present study was conducted...

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Detalles Bibliográficos
Autores principales: Ali, Akhtar, Wu, Hanjing, Ponnampalam, Eric N., Cottrell, Jeremy J., Dunshea, Frank R., Suleria, Hafiz A. R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147794/
https://www.ncbi.nlm.nih.gov/pubmed/34064351
http://dx.doi.org/10.3390/antiox10050721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147794/
https://www.ncbi.nlm.nih.gov/pubmed/34064351
http://dx.doi.org/10.3390/antiox10050721

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