Comparison of the volatile antioxidant contents in the aqueous and methanolic extracts of a set of commercial spices and condiments

JOSE MIGUEL RODRIGUEZ MELLADO2026-01-292026-01-29201710.1007/s00217-017-2854-x2-s2.0-85014099799https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/27912BiochemistryBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiochemistryBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringComparison of the volatile antioxidant contents in the aqueous and methanolic extracts of a set of commercial spices and condimentsresearch article