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Comparative analysis of radical scavenging and antioxidant activity of phenolic compounds present in everyday use spice plants by means of spectrophotometric and chromatographic methods.
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- Journal of Separation Science, 2011, v. 34, n. 11, p. 1261, doi. 10.1002/jssc.201000915
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- Article
Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread.
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- Food Technology & Biotechnology, 2013, v. 51, n. 4, p. 528
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- Article
Evaluation of Chemical Composition, Radical Scavenging and Antitumor Activities of Satureja hortensis L. Herb Extracts.
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- Antioxidants, 2021, v. 10, n. 1, p. 53, doi. 10.3390/antiox10010053
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- Article
Chemometric Analysis of Bee Pollen Based on Volatile and Phenolic Compound Compositions and Antioxidant Properties.
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- Food Analytical Methods, 2015, v. 8, n. 5, p. 1150, doi. 10.1007/s12161-014-9996-2
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- Article