Work

Nutritional Consequences of the Reactions Between Proteins and Oxidized Polyphenolic Acids

Year: 1984

Type: book-chapter

Source: Advances in experimental medicine and biology

DOI: 10.1007/978-1-4684-4790-3_20

Authors: Richard F. Hurrell, Paul-André Finot

Institution: Nestlé (Switzerland)

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W129685636

FWCI: 13.56

Cites: 34

Cited by: 90

Related to: 10