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- W1561928404 abstract "Phenolic and polyphenols compounds occur in food as secondary metabolites. Different classes of phenolics are often encountered in foods and these exert beneficial health effects related to their antioxidant activity, chemopreventive effect and anticarcinogenic potential, among others. These activities are often governed by the structural characteristics of the bioactive components present. In addition, processing of foods might affect the chemical and activity of the compounds involved." @default.
- W1561928404 created "2016-06-24" @default.
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- W1561928404 date "2005-07-21" @default.
- W1561928404 modified "2023-10-15" @default.
- W1561928404 title "Phenolic Compounds in Foods and Natural Health Products" @default.
- W1561928404 doi "https://doi.org/10.1021/bk-2005-0909" @default.
- W1561928404 hasPublicationYear "2005" @default.
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