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Palabras clave – provistas por la editorial

chestnut; water curing; non-targeted MS analysis; antioxidants; Arecaceae; polyphenols; volatile content; antioxidant activity; liquid chromatography; inflammation; lung; oxidative damage; antiviral; polyphenol; phenolic acids; flavonoids; Vicia faba; functional food; green solvents; biologically active compounds; selective separation; medicinal plants; ultrasonic-assisted extraction; microwave-assisted extraction; kombucha; black tea; long-term storage; antioxidant scavenging activity; total phenolic content; meat quality; antimicrobial activity; C. scolymus; food quality; beverages; health properties; antioxidant activities; fibrinogen; albumin; rutin; tannic acid; resveratrol; binding properties; first order; kinetic modelling; zero order; food processing; herbal tea; boiling; EVOO; vegetables; phenolic compounds; thermal treatment; processing techniques; bioaccessibility; bioavailability; n/a