文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2022-02-12第 21 卷第 2 期，811-842综述开放获取高影响力 · 前 1%Functional implications of bound phenolic compounds and phenolics–food interaction: A reviewGabriele RocchettiUniversità Cattolica del Sacro CuoreRosa Pérez-GregórioUniversidade do PortoJosé Manuel LorenzoUniversidade de VigoFrancisco J. BarbaUniversitat de ValènciaPaula Garcia‐OliveiraUniversidade de VigoMiguel Angel PrietoUniversidade de VigoJesús Simal‐GándaraUniversidade de VigoJuana I. MoseleConsejo Nacional de Investigaciones Científicas y TécnicasMaría‐José MotilvaConsejo Superior de Investigaciones CientíficasMerve Tomaşİstanbul Sabahattin Zaim ÜniversitesiVania PatroneUniversità Cattolica del Sacro CuoreEsra ÇapanoğluIstanbul Technical UniversityLuigi LuciniUniversità Cattolica del Sacro Cuore开放获取全文去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词bound phenolic compoundsdietary fibercovalent interactionsnon-covalent interactionsbioaccessibilitygut microbiotafood processing effectshealth-promoting propertiesin vitro gut model参考文献115引证文献5相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
