| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542546 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Infusion of lemon balm is a source of phenolic compounds. ⺠Cultivated, in vitro cultured and commercial samples showed similar phenolic profile. ⺠Rosmarinic acid was the most abundant compound. ⺠Luteolin-3â²-O-glucuronide was found in all the samples. ⺠Dimers, trimmers and tetramers of caffeic acid were identified for the first time.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lillian Barros, Montserrat Dueñas, Maria Inês Dias, Maria João Sousa, Celestino Santos-Buelga, Isabel C.F.R. Ferreira,