Phenols, flavors, and the mediterranean diet

Journal of AOAC International

Volumn 103, Issue 4, 2021, Pages 915-924

  Issaoui, Manel ^a   Delgado, Amélia Martins ^b   Caruso, Giorgia ^c   Micali, Maria ^d   Barbera, Marcella ^e   Atrous, Hager ^f   Ouslati, Amira ^f   Chammem, Nadia ^f  

^a UNIVERSITY OF MONASTIR   (Tunisia)

^b UNIVERSITY OF ALGARVE   (Portugal)

^c Forus Srl   (Italy)

^d Food Safety Consultant   (Italy)

^e Regional Agency for Environmental Protection   (Italy)

^f UNIVERSITY OF CARTHAGE   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

DISEASES; FRUITS; METABOLITES; PHENOLS; PLANTS (BOTANY); TEA; VEGETABLES;

ANTI-OXIDANT ACTIVITIES; DIETARY PATTERNS; FRUITS AND VEGETABLES; MEDITERRANEAN DIET; PHENOLIC COMPOUNDS; PLANT SECONDARY METABOLITES; POTENTIAL HEALTH; TACTILE SENSATION;

FLAVOR COMPOUNDS;

PHENOL DERIVATIVE; POLYPHENOL;

DIET; MEDITERRANEAN DIET; TASTE; VEGETABLE;

DIET; DIET, MEDITERRANEAN; PHENOLS; POLYPHENOLS; TASTE; VEGETABLES;

EID: 85096818480     PISSN: 10603271     EISSN: 19447922     Source Type: Journal    
DOI: 10.1093/JAOCINT/QSZ018     Document Type: Article

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