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Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids.
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- Journal of Food Science & Technology, 2017, v. 54, n. 7, p. 2030, doi. 10.1007/s13197-017-2639-z
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- Article
Metabolic Investigation on the Interaction Mechanism between Dietary Dihydrochalcone Intake and Lipid Peroxidation Product Acrolein Reduction.
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- Molecular Nutrition & Food Research, 2022, v. 66, n. 9, p. 1, doi. 10.1002/mnfr.202101107
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- Article
Translating In Vitro Acrolein‐Trapping Capacities of Tea Polyphenol and Soy Genistein to In Vivo Situation is Mediated by the Bioavailability and Biotransformation of Individual Polyphenols.
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- Molecular Nutrition & Food Research, 2020, v. 64, n. 1, p. N.PAG, doi. 10.1002/mnfr.201900274
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- Article