Dietary gallic acid as an antioxidant: A review of its food industry applications, health benefits, bioavailability, nano-delivery systems, and drug interactions

著者: Zedong Xiang, Huida Guan, Xiang Zhao, Qi Xie, Zhejun Xie, Fujie Cai, Rui Dang, Manlin Li, Changhong Wang - Food Research International 2024 被引用: 139