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Plant phenolic compounds and quality of plant products consumed by man

, : Plant phenolic compounds and quality of plant products consumed by man. Acta Botanica Gallica 143(6): 493-500

Phenolic compounds can be considered as important factors affecting the organoleptic (colour, taste, aroma) and nutritional qualities of food products of plant origin. Genetic, molecular, physiological and environmental factors play a decisive role in the qualitative and quantitative accumulation of phenolic compounds. Furthermore, storage and processing procedures frequently disturb cellular compartmentation and induce changes in quality and the development of browning.


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