Phenolic-enriched foods: sources and processing for enhanced benefits.

Gordon J. McDougall

doi:10.1017/S0029665116000835

Phenolic-enriched foods: sources and processing for enhanced benefits.

Gordon J. McDougall

Plant adaptations, biochemistry and food quality

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	163-171
Number of pages	9
Journal	Proceedings of the Nutrition Society
Volume	76
Issue number	2
DOIs	https://doi.org/10.1017/S0029665116000835 https://doi.org/10.1017/S0029665116000835
Publication status	Published - 22 May 2017

Keywords

Berries
Breeding
Health
Intake
Polyphenols
Processing
Reformulation

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Phenolic-enriched foods: sources and processing for enhanced benefits.

Keywords

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