BIOACCESSIBILITY AND STABILITY OF PHYTOCHEMICAL COMPOUNDS, ESSENTIAL FEATURES IN THE DESIGN OF FUNCTIONAL FOODS: A REVIEW

Tamara E. Mihociu, Danut G. Cimponeriu, Gabriel Mustatea, Nastasia Belc

Keywords: Phytochemical compounds, Stability, Bioavailability, Functional foods.

Contact Us

Abstract, Papers & Training 
[email protected]

Administration & Finance
[email protected]

Newsletter

Subscribe to our newsletter and stay in touch with all of the latest information regarding the
Journal of Hygienic Engineering and Design