Phenolipids: natural origins, synthesis, bioactivity, and functional relevance in food systems
- DOI
- 10.1016/j.foodchem.2026.150254
- Published
- 2026-09
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150254,
title = {Phenolipids: natural origins, synthesis, bioactivity, and functional relevance in food systems},
author = {Anupama Anitha Rajamony and Heeba Shakeela and Sobankumar Dasiah Retnabai and Mayumi Ikeda-Imafuku and Tatsuya Fukuta and Kazunori Kadota and Nisha Prakasan},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150254},
url = {https://doi.org/10.1016/j.foodchem.2026.150254}
}RIS
TY - JOUR TI - Phenolipids: natural origins, synthesis, bioactivity, and functional relevance in food systems AU - Anupama Anitha Rajamony AU - Heeba Shakeela AU - Sobankumar Dasiah Retnabai AU - Mayumi Ikeda-Imafuku AU - Tatsuya Fukuta AU - Kazunori Kadota AU - Nisha Prakasan PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150254 UR - https://doi.org/10.1016/j.foodchem.2026.150254 ER -
APA
Rajamony, A. A., Shakeela, H., Retnabai, S. D., Ikeda-Imafuku, M., Fukuta, T., Kadota, K., & Prakasan, N. (2026). Phenolipids: natural origins, synthesis, bioactivity, and functional relevance in food systems. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150254
Source records
- crossref · retrieved 2026-09-26T11:08:36.291Z