Open AccessComparison of the volatile antioxidant contents in the aqueous and methanolic extracts of a set of commercial spices and condiments
Author(s) -
Rafael Estévez Brito,
José González-Rodrı́guez,
Mercedes Ruiz Montoya,
José Miguel Rodríguez Mellado
Publication year - 2017
Publication title -
european food research and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 102
eISSN - 1438-2385
pISSN - 1438-2377
DOI - 10.1007/s00217-017-2854-x
Subject(s) - chemistry , nutmeg , food science , antioxidant , composition (language) , herbal tea , gas chromatography , gas chromatography–mass spectrometry , high performance liquid chromatography , chromatography , mass spectrometry , organic chemistry , philosophy , linguistics
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