The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids

Molecular Nutrition and Food Research

Volumn 53, Issue SUPPL. 2, 2009, Pages S184-S193

  Cermak, Rainer ^a   Durazzo, Alessandra ^b   Maiani, Giuseppe ^b   Böhm, Volker ^c   Kammerer, Dietmar R ^d   Carle, Reinhold ^d   Wiczkowski, Wieslaw ^e   Piskula, Mariusz K ^e   Galensa, Rudolf ^f  

^a UNIVERSITY OF LEIPZIG   (Germany)

^b Unit of Human Nutrition   (Italy)

^c FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

^d UNIVERSITY OF HOHENHEIM   (Germany)

^e INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^f UNIVERSITY OF BONN   (Germany)

Author keywords

Bioavailability; Flavonoids; Food processing; Food storage; Phenolic acids

Indexed keywords

EID: 70349980156     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700444     Document Type: Review

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