Customized heating treatments variably affect the biological activities and chemical compositions of three indigenous culinary herbs
Author:
Affiliation:
1. Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
Publisher
Informa UK Limited
Subject
Media Technology
Link
https://www.tandfonline.com/doi/pdf/10.1080/16583655.2022.2035069
Reference59 articles.
1. Effects of different cooking methods on the bioactivities of some spices
2. Evaluation of antioxidant capacity of endemic plant Marrubium astracanicum subsp. macrodon: Identification of its phenolic contents by using HPLC-MS/MS
3. LC-MS/MS Analysis of Phenolic Compounds and <i>In Vitro</i> Antioxidant Potential of <i>Stachys lavandulifolia </i>Vahl. var.<i> brachydon </i>Boiss.
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