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Publikováno v:
Journal of Nutrition & Food Sciences.
Consumption of fruits and vegetables is associated with lower risk of several cancers, particularly colorectal cancer, which is mainly associated to their phytochemical content. A diverse range of phytochemicals, especially phenolic compounds, has be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b1182572b96da35d68a80a9b53ea8bb
https://doi.org/10.4172/2155-9600.1000468
https://doi.org/10.4172/2155-9600.1000468
