Phenolic Compounds in Food and Their Effects on Health I

Autor: CHI-TANG HO, CHANG Y. LEE, MOU-TUAN HUANG, Edwin Haslam, Terence H. Lilley, Edward Warminski, Hua Liao, Ya Cai, Russell Martin, Simon H. Gaffney, Paul N. Goulding, Genevieve Luck, Chee-Kok Chin, Henrik Pederson, Thomas G. Hartman, Karl Karmas, Judy Chen, Aparna Shevade, Maria Deagro, Hui-Ing Hwang, Amrik L. Khurana, Tarik H. Roshdy, Robert T. Rosen, Joseph Lech, Linda B. Clark, Elaine Fukuda, P. J. Rider, A. Der Marderosian, J. R. Porter, Douglas A. Balentine, Carolyn Fisher, Fereidoon Shahidi, Hanne Hjorth Tønnesen, Mostafa M. Omar, Joseph A. Maga, Michael Naim, Uri Zehavi, Steven Nagy, Russell L. Rouseff, Thomas L. Potter, Irving S. Fagerson, Lucy Sun Hwang, Chin-Kun Wang, Ming-Jen Sheu, Lung-Sen Kao, P. K. J. P. D. Wanasundara, C. Hong, Ki Soon Rhee, Ann E. Hagerman, Suzanne M. Gibson, George Strauss, A. Rommel, R. E. Wrolstad, R. W. Durst, Hui-Yin Fu, Tzou-Chi Huang, Larry G. Butler, John C. Rogler, A. J. McEvily, R. Iyengar, A. T. Gross