Recent progress in promoting the bioavailability of polyphenols in plant-based foods

待确认 10 由 Donald Yang 发布于 2026/9/30 9:54:56

DOI:10.1080/10408398.2024.2336051
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1080/10408398.2024.2336051
备注：需要正式刊出版本

Taylor & Francis

Abstract：Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water so

应助信息

等待求助人确认

求助人未确认前，本求助不能再次应助。36小时后系统将自动确认应助成功。本求助将自动关闭。

11小时前

xiuyinglin

ec9cddcbbc7211f1b9b734735aa3bc31.pdf

11小时前

Book学术机器人

2026/9/30 9:54:57 未找到该文献，机器人已退出，请等待人工下载

2026/9/30 9:54:56 Book学术AI机器人收到请求，开始寻找文献

2026/9/30 9:54:56 已向机器人发送请求

11小时前

Donald Yang 发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierMolybdenum disulfide loading on a Z-scheme graphitic carbon nitride and lanthanum nickelate heterojunction for enhanced photocatalysis: Interfacial charge transfer and mechanistic insights