A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

✍ Scribed by Vallverdú-Queralt, Anna (author);Regueiro, Jorge (author);Martínez-Huélamo, Miriam (author);Rinaldi Alvarenga, José Fernando (author);Leal, Leonel Neto (author);Lamuela-Raventos, Rosa M. (author)

• Book ID: 121484697
• Publisher: Elsevier Ltd
• Year: 2014
• Tongue: English
• Weight: 751 KB
• Volume: 154
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.12.106