- Polyphenols in foods are more complex than often thoughtVeronique Cheynier
INRA Unité Mixte de Recherche Sciences Pour l Cenologie, Montpellier, France
Am J Clin Nutr 81:223S-229S. 2005..Current knowledge regarding the reaction mechanisms involved in some of these processes and the structures of the resulting products is reviewed. Their effects on organoleptic and nutritional quality are also discussed...