LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities
Author:
Funder
Melbourne Research, University of Melbourne
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04504-4.pdf
Reference36 articles.
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4. Breksa AP, Takeoka GR, Hidalgo MB, Vilches A, Vasse J, Ramming DW (2010) Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections. Food Chemi 121(3):740–745
5. Carlsen MH, Halvorsen BL, Holte K, Bøhn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett WC, Phillips KM, Jacobs DR Jr, Blomhoff R (2010) The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J 9:3
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