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Effects of brewing process on phenolic compounds and antioxidant activity of herbs
Traditionally used medicinal plants contain a wide range of polyphenolic compounds that act as powerful antioxidants. The content of phenolic compounds in the infusions and decoctions of chamomile (Matricaria chamomilla L.) and St. John’s wort (Hypericum perforatum), which are traditionally used med...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049101/ https://ncbi.nlm.nih.gov/pubmed/30263361 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0157-9 |
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