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...

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Автори:	Akhtar Ali, Hanjing Wu, Eric N. Ponnampalam, Jeremy J. Cottrell, Frank R. Dunshea, Hafiz A. R. Suleria
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2021-05-01
Серія:	Antioxidants
Предмети:	spices polyphenols antioxidant activities characterization identification quantification
Онлайн доступ:	https://www.mdpi.com/2076-3921/10/5/721
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