Dietary salicylates in herbs and spices
2019
Gajewska, Danuta | Kęszycka, Paulina Katarzyna | Szkop, Michał
The aim of this study was to determine dietary salicylate content in selected culinary herbs and spices, using the RP-HPLC method with fluorescence detection. The highest concentrations of salicylates were found in dried basil and cumin, followed by dried oregano and cloves. Our research contributes to the global database of salicylate content in food products.
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Эту запись предоставил National Agricultural Library