Recent progress in promoting the bioavailability of polyphenols in plant-based foods

待确认 10 由 Donald Yang 发布于 2026/9/30 9:54:56

DOI:10.1080/10408398.2024.2336051
文献类型：期刊论文
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文献链接：https://doi.org/10.1080/10408398.2024.2336051
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Taylor & Francis

Abstract：Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water so

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