Interactions of polyphenols with carbohydrates, lipids and proteins.
Interactions of polyphenols with carbohydrates, lipids and proteins.
L. Jakobek
2015 · DOI: 10.1016/j.foodchem.2014.12.013
Food Chemistry · 1,081 Citations
TLDR
The interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity are reviewed.