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LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities
Black pepper (Piper nigrum L.), black cumin (Nigella sativa L.) and black cardamom (Amomum subulatum) are considered as important spices, seasoning and folk medicines. They have a diverse range of bioactive compounds, especially for polyphenolic compounds. These polyphenolic compounds contribute to...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550543/ https://ncbi.nlm.nih.gov/pubmed/33087978 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04504-4 |
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