Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS² and Their Antioxidant Potential

• Главные авторы: Akhtar Ali (Автор), Hanjing Wu (Автор), Eric N. Ponnampalam (Автор), Jeremy J. Cottrell (Автор), Frank R. Dunshea (Автор), Hafiz A. R. Suleria (Автор)
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• Опубликовано: MDPI AG, 2021-05-01T00:00:00Z.
• Предметы: article
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Spices have long been used to improve food flavor, due to their appealing fragrance and sensory attributes. Nowadays, spices-based bioactives, particularly phenolic compounds, have gained attention due to their wide range of significant effects in biological systems. The present study was conducted...