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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| Description | scientific article |
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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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