Phenolic acids from vegetables: A review on processing stability and health benefits

Published 2020 View Full Article

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Title
Phenolic acids from vegetables: A review on processing stability and health benefits
Authors
Keywords
Bioavailability, Cooking, Hydroxybenzoic acids, Hydroxycinnamic acids, Nutraceutical, Storage
Journal
FOOD RESEARCH INTERNATIONAL
Volume 136, Issue -, Pages 109298
Publisher
Elsevier BV
Online
2020-05-19
DOI
10.1016/j.foodres.2020.109298

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