Author:
Garcia-Alonso Maria,Rimbach Gerald,Sasai Masaaki,Nakahara Meiko,Matsugo Seiichi,Uchida Yuzo,Rivas-Gonzalo Julian C.,De Pascual-Teresa Sonia
Subject
Food Science,Biotechnology
Reference26 articles.
1. , Types of anthocyanins, in: Mazza, G., Miniati. E. (Eds.), Anthocyanins in Fruits, Vegetables, and Grains, CRC Press, Boca Raton, Florida 1993, pp. 1-28.
2. The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition
3. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands
4. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
5. Anthocyanin-derived pigments and colour of red wines
Cited by
100 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