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COPYRIGHT © 2022 Zhang and Liu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other… Click to show full abstract
COPYRIGHT © 2022 Zhang and Liu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Editorial: Chemical and biological changes of polyphenols caused by food thermal processing
Journal Title: Frontiers in Nutrition
Year Published: 2022
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