Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree

  1. Yang, H.
  2. Tuo, X.
  3. Wang, L.
  4. Tundis, R.
  5. Portillo, M.P.
  6. Simal-Gandara, J.
  7. Yu, Y.
  8. Zou, L.
  9. Xiao, J.
  10. Deng, J.
Revista:
Trends in Food Science and Technology

ISSN: 0924-2244

Ano de publicación: 2021

Volume: 111

Páxinas: 114-127

Tipo: Revisión

DOI: 10.1016/J.TIFS.2021.02.063 GOOGLE SCHOLAR
Fonte de datos: Scopus