Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period
Author:
Affiliation:
1. REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689 Porto, Portugal
Funder
Funda??o para a Ci?ncia e a Tecnologia
Laboratory for Green Chemistry (LAQV)
POCTEP-INTERREG V A Espanha Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c05722
Reference50 articles.
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3. Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content
4. Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
5. Extensive high-resolution reverse 2D NMR analysis for the structural elucidation of procyanidin oligomers
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