Proanthocyanidins in food and health: structure–activity relationships, application challenges, and emerging strategies

Food Chemistry 2026

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Authors: Ziyu Li, Wenjun Wang, Ping Cheng, Qirong Dong, Haiqi Chen, Kai Fu, Chao Fu, Yunfeng Pu, Donghong Liu

DOI: 10.1016/j.foodchem.2026.148067

Cited by: 5

References: 133

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Microencapsulation and Drying Processes Fermentation and Sensory Analysis

References 133