Recent advances in proanthocyanidins: Source valorization, functional potentials, and delivery innovations.
- DOI
- 10.1016/j.foodres.2026.118942
- Published
- 2026 Jun 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.118942,
title = {Recent advances in proanthocyanidins: Source valorization, functional potentials, and delivery innovations.},
author = {Lv JM and Wang MT and Zhou WT and Chen JC and Sun CD and Qi XJ},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.118942},
url = {https://doi.org/10.1016/j.foodres.2026.118942}
}RIS
TY - JOUR TI - Recent advances in proanthocyanidins: Source valorization, functional potentials, and delivery innovations. AU - Lv JM AU - Wang MT AU - Zhou WT AU - Chen JC AU - Sun CD AU - Qi XJ PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.118942 UR - https://doi.org/10.1016/j.foodres.2026.118942 ER -
APA
JM, L., MT, W., WT, Z., JC, C., CD, S., & XJ, Q. (2026). Recent advances in proanthocyanidins: Source valorization, functional potentials, and delivery innovations.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.118942
Source records
- pubmed · retrieved 2026-09-26T04:32:33.258Z