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The phenolic profile of chestnut leaves extract (CHE) and beer residue extract (BRE) was analyzed in order to evaluate their potential application as a functional food ingredient using the LC-DAD-ESI-MS technique. A total of 15 compounds corresponding to flavonoids (quercetin and cirsiliol), phenolic acids (gallic, protocatechuic and vanillic acids) and lignans (medioresinol) were identified in CHE...
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