Publisher
Springer International Publishing
Reference150 articles.
1. Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO (2014) Bound phenolics in foods, a review. Food Chem 152:46–55
2. Aherne SA, O’Brien NM (2002) Dietary flavonols: chemistry, food content, and metabolism. Nutrition 18(1):75–81
3. Ahmad S, Zeb A, Ayaz M, Murkovic M (2020) Characterization of phenolic compounds using UPLC–HRMS and HPLC–DAD and anti-cholinesterase and anti-oxidant activities of Trifolium repens L. leaves. Eur Food Res Technol 246(3):485–496
4. Alnaizy R, Akgerman A (2000) Advanced oxidation of phenolic compounds. Adv Environ Res 4(3):233–244
5. Andrés-Lacueva C, Medina-Remon A, Llorach R, Urpi-Sarda M, Khan N, Chiva-Blanch G, Zamora-Ros R, Rotches-Ribalta M, Lamuela-Raventos RM (2010) Phenolic compounds: chemistry and occurrence in fruits and vegetables. In: de la Rosa LA, Alvarez-Parrilla E, González-Aguilar GA (eds) Fruit and vegetable phytochemicals: chemistry, nutritional value, and stability. Blackwell Publishing, Ames, IA, pp 53–80
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献