Rosemary Flowers as Edible Plant Foods: Phenolic Composition and Antioxidant Properties in <i>Caenorhabditis elegans</i>
<i>Rosmarinus officinalis</i> L., commonly known as rosemary, has been largely studied for its wide use as food ingredient and medicinal plant; less attention has been given to its edible flowers, being necessary to evaluate their potential as functional foods or nutraceuticals. To achie...
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フォーマット: | 図書 |
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MDPI AG,
2020-09-01T00:00:00Z.
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A1234.567 |
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所蔵 1 | 利用可 |