Editorial: Chemical and biological changes of polyphenols caused by food thermal processing
Ying Zhang, Huilin Liu
Abstract
EDITORIAL article Front. Nutr., 29 July 2022Sec. Food Chemistry https://doi.org/10.3389/fnut.2022.948894
Topics & Concepts
PolyphenolFood processingFood scienceChemistryBiochemical engineeringEnvironmental scienceEngineeringBiochemistryAntioxidantMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques