Quality of Phenolic Compounds: Occurrence, Health Benefits, and Applications in Food Industry

Journal article

Open access

Peer reviewed

Amani Taamalli, Maria del Mar Contreras, Ibrahim M. Abu-Reidah, Najla Trabelsi and Nabil Ben Youssef

Journal of food quality, Vol.2019, pp.1-2

2019

Abstract

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

url

https://doi.org/10.1155/2019/9594646View

Published (Version of record) Open

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Title: Quality of Phenolic Compounds: Occurrence, Health Benefits, and Applications in Food Industry
Creators - without role: Amani Taamalli - University of Hafr Al-Batin
Maria del Mar Contreras - Universidad de Jaén
Ibrahim M. Abu-Reidah - Arab American University
Najla Trabelsi - Center of Biotechnogy of Borj Cédria
Nabil Ben Youssef - Imam Abdulrahman Bin Faisal University
Publication Details: Journal of food quality, Vol.2019, pp.1-2
Publisher: Wiley-Hindawi
Number of pages: 2
Identifiers: 9915629808331
Academic Unit: Imam Abdulrahman Bin Faisal University
Language: English
Resource Type: Journal article