Vallverdú-Queralt, A. Regueiro, J. Alvarenga, J.F.R. Martinez-Huelamo, M. Leal, L.N. Lamuela-Raventos, R.M. <br/><br/>
Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg 

<br/><br/><label>Subjects--Topical Terms: </label><br/>PLANTA AROMATICA<br/>ANTIOXIDANTE<br/>TEMPERO<br/>COMPOSTO FENOLICO<br/>COMPOSICAO QUIMICA<br/>CROMATOGRAFIA<br/>ESPECTROMETRIA<br/>ANALISE QUIMICA