A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay
Top Cited Papers
- 8 January 2014
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 154, 299-307
- https://doi.org/10.1016/j.foodchem.2013.12.106
Abstract
No abstract availableKeywords
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