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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主要な著者: Cristina Moliner (著者), Víctor López (著者), Lillian Barros (著者), Maria Inês Dias (著者), Isabel C. F. R. Ferreira (著者), Elisa Langa (著者), Carlota Gómez-Rincón (著者)
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出版事項: MDPI AG, 2020-09-01T00:00:00Z.
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3rd Floor Main Library

予約・返却請求 3rd Floor Main Library
請求記号: A1234.567
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