Contents of polyphenols in fruit and vegetables

被引：166

作者：

Cieslik, E ^{[1
]}

Greda, A ^{[1
]}

Adamus, W ^{[1
]}

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Human Nutr, PL-31425 Krakow, Poland

来源：

FOOD CHEMISTRY | 2006年 / 94卷 / 01期

关键词：

polyphenols; fruit; vegetables; health effects; analytic hierarchy process;

D O I：

10.1016/j.foodchem.2004.11.015

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The work is an attempt at a model presentation, using a new multi-criteria mathematical method called the analytical hierarchy process, of polyphenol supply to human organisms from fruit and vegetables. On this basis, plant raw materials which supply polyphenols to the organism to the greatest extent and thus contribute to an improvement in health state of people in Poland were identified. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：135 / 142

页数：8

共 33 条

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