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

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author: Rosa Lamuela-Raventos  Anna Vallverdu-queralt  Miriam Martínez-Huélamo  Jorge Regueiro  José Fernando Rinaldi Alvarenga  Leonel N Leal 

Publication date January 8, 2014
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