New Concepts and Paradigms for the Protective Effects of Plant-Based Food Components in Relation to Food Complexity

Vegetarian and Plant-Based Diets in Health and Disease Prevention

Volumn , Issue , 2017, Pages 293-312

  Fardet, Anthony ^a,b  

^a CRNH AUVERGNE   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Degree of processing; Food structure; Multifunctionality; Nutrient package; Protective plant compounds; Synergy

Indexed keywords

EID: 85044182970     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-803968-7.00016-2     Document Type: Chapter

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