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Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavones, phenolic diterpenes, hydroxybenzaldehydes, coum...

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Bibliographic Details
Main Authors:	Juliana A. Barreto Peixoto (Author), Gerardo Álvarez-Rivera (Author), Rita C. Alves (Author), Anabela S. G. Costa (Author), Susana Machado (Author), Alejandro Cifuentes (Author), Elena Ibáñez (Author), M. Beatriz P. P. Oliveira (Author)
Format:	Book
Published:	MDPI AG, 2021-03-01T00:00:00Z.
Subjects:	article
Online Access:	Connect to this object online.
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