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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

Author:

Anna Vallverdú-Queralt,Jorge Regueiro,Miriam Martínez-Huélamo,José Fernando Rinaldi Alvarenga,Leonel Neto Leal,Rosa M. Lamuela-Raventos

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

1 July 2014

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