A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay
Vallverdú-Queralt, Anna ; Regueiro, Jorge ; Martínez-Huélamo, Miriam ; Rinaldi Alvarenga, José Fernando ; Leal, Leonel Neto ; Lamuela-Raventos, Rosa M.
Food chemistry, 2014-07, Vol.154, p.299-307 [Periódico revisado por pares]Kidlington: Elsevier Ltd
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