LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential

Culinary spices and herbs have been used to impart a characteristic flavour and aroma in food due to their appealing fragrance. Recently, bioactive compounds from herbs, especially phenolics, have gained much attention due to their potential health outcomes. The aim of this study was to characterize...

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Detalles Bibliográficos
Autores principales: Ali, Akhtar, Bashmil, Yasmeen M., Cottrell, Jeremy J., Suleria, Hafiz A. R., Dunshea, Frank R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615083/
https://www.ncbi.nlm.nih.gov/pubmed/34829641
http://dx.doi.org/10.3390/antiox10111770

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615083/
https://www.ncbi.nlm.nih.gov/pubmed/34829641
http://dx.doi.org/10.3390/antiox10111770

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