Rosemary (Rosmarinus Officinalis)
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-08057-9_59
Reference49 articles.
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5. Vallverdú-Queralt A, Regueiro J, et al. A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chem. 2014;154:299–307.
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