Editorial: Chemical and biological changes of polyphenols caused by food thermal processing

Editorial: Chemical and biological changes of polyphenols caused by food thermal processing

Bibliographic Details
Main Authors:	Ying Zhang, Huilin Liu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-07-01
Series:	Frontiers in Nutrition
Subjects:	polyphenols Maillard reaction high temperature food thermal processing advanced glycation endproducts
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.948894/full

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