Polyphenols: food sources and bioavailability

Keywords

BioavailabilityPolyphenolGlucuronidationChemistryBiochemistryFood sciencePharmacologyBiologyAntioxidant

Affiliated Institutions

Danone (France) FR

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Publication Info

Year: 2004
Type: review
Volume: 79
Issue: 5
Pages: 727-747
Citations: 7743
Access: Closed

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APA Style

                            
                                
                                    Claudine Manach, 
                                
                                    Augustin Scalbert, 
                                
                                    Christine Morand
                                
                                et al.
                            
                            (2004). 
                            Polyphenols: food sources and bioavailability. 
                            American Journal of Clinical Nutrition
                            , 79
                            (5)
                            , 727-747.
                            https://doi.org/10.1093/ajcn/79.5.727
                        

Identifiers

DOI: 10.1093/ajcn/79.5.727