Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2014/FO/C3FO60263J
Reference229 articles.
1. Interaction of Plant Polyphenols with Salivary Proteins
2. Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
3. Overview of Dietary Flavonoids: Nomenclature, Occurrence and Intake
4. Flavonoid intake and the risk of cardiovascular disease in women
5. Intake estimation of total and individual flavan-3-ols, proanthocyanidins and theaflavins, their food sources and determinants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study
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