Concepedia

Publication | Closed Access

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

DOI

389

Citations

29

References

2014

Year

Anna Vallverdú‐Queralt, Jorge Regueiro, Miriam Martínez‐Huélamo, José Fernando Rinaldi de Alvarenga, L.N. Leal, Rosa M. Lamuela‐Raventós
Food Chemistry

References

YearCitations

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