Phenolic Compounds as Nutraceuticals or Functional Food Ingredients
Article 2017 en
Authors
CC
Cristina Caleja
AR
Andreia Ribeiro
MB
Maria Filomena Barreiro
Abstract
1 min read
Although several published works show the multitude of bioactive properties of these compounds, ensuring their use as bioactive ingredients in food, they present inherent stability issues needing to be solved. However, considerable research is presently ongoing to overcome this problem, making viable the development of new products to be launched in the market.
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