Phenolic compounds in Cistus incanus herbal infusions - Antioxidant capacity and thermal stability during the brewing process

Food Research International

Volumn 53, Issue 2, 2013, Pages 891-899

  Riehle, Peer ^a   Vollmer, Maren ^a   Rohn, Sascha ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Antioxidant capacity; Cistus incanus; LC DAD ESI MS MS; LC onlineTEAC; Phenolic compounds; Thermal stability

Indexed keywords

ANTIOXIDANT CAPACITY; CISTUS INCANUS; LC-DAD/ESI-MS/MS; LC-ONLINETEAC; PHENOLIC COMPOUNDS;

AGENTS; DIMERS; FLAVONOIDS; THERMODYNAMIC STABILITY;

FERMENTATION;

CISTUS; CISTUS INCANUS;

EID: 84882874566     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.020     Document Type: Article

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