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Reactivity of food phenols with iron and copper ions: binding, dioxygen activation and oxidation mechanisms.

Authors
Type
Published Article
Journal
Food & Function
2042-650X
Publisher
The Royal Society of Chemistry
Publication Date
Volume
5
Issue
6
Pages
1186–1202
Identifiers
DOI: 10.1039/c4fo00007b
PMID: 24700074
Source
Medline

Abstract

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