The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
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Title
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
Authors
Keywords
Antioxidant capacity, Bioavailability, Dietary compounds, Food industry, Food interaction, Polyphenols
Journal
FOOD CHEMISTRY
Volume 375, Issue -, Pages 131904
Publisher
Elsevier BV
Online
2021-12-22
DOI
10.1016/j.foodchem.2021.131904
References
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