Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS² 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...

Szczegółowa specyfikacja

Opis bibliograficzny

Główni autorzy:	Akhtar Ali, Hanjing Wu, Eric N. Ponnampalam, Jeremy J. Cottrell, Frank R. Dunshea, Hafiz A. R. Suleria
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2021-05-01
Seria:	Antioxidants
Hasła przedmiotowe:	spices polyphenols antioxidant activities characterization identification quantification
Dostęp online:	https://www.mdpi.com/2076-3921/10/5/721
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!