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    Anna Vallverdú-Queralt, Jorge Regueiro, Miriam Martínez-Huélamo, José Fernando Rinaldi Alvarenga, Leonel Neto Leal, Rosa M. Lamuela-Raventos, A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay, Food Chemistry, 2014, 154, 299

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