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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...
Autores principales: | Ali, Akhtar, Wu, Hanjing, Ponnampalam, Eric N., Cottrell, Jeremy J., Dunshea, Frank R., Suleria, Hafiz A. R. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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