Nutritional enhancement of plant-based food in European trade (NEODIET)
D. G. Lindsay, M. N. Clifford
págs. 793-794
Folic acid and folates: the feasibility for nutritional enhancement in plant foods
F. Rebeille, J. Scott, J. Fletcher
págs. 795-824
Plant L-ascorbic acid: chemistry, function, metabolism, biovailability and effects of processing
M. W. Davey, M. Van Montagu
págs. 825-860
págs. 861-879
The potential for the improvement of carotenoid levels in foods and the likely systemic effects
H. van den Berg
págs. 880-912
págs. 913-938
Plant sterols: biosynthesis, biological function and their importance to human nutrition
T. A. Miettinen, V. Piironen, D. G. Lindsay
págs. 939-966
The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods
R. F. Mithen
págs. 967-984
G. P. Bolwell, A. J. Parr
págs. 985-1012
págs. 1013-1023
págs. 1024-1032
M. N. Clifford
págs. 1033-1043
Isoflavones, lignans and stilbenes - origins, metabolism and potential importance to human health
A. Cassidy, Rosa María Lamuela Raventós, B. Hanley
págs. 1044-1062
Anthocyanins - nature, occurrence and dietary burden
M. N. Clifford
págs. 1063-1072
págs. 1073-1080
págs. 1081-1093
págs. 1094-1117
Ellagitannins - nature, occurrence and dietary burden
M. N. Clifford
págs. 1118-1125
págs. 1126-1137
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