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Glycosylation, esterification and polymerization of flavonoids and hydroxycinnamates: effects on antioxidant properties.

Basic life sciences
DOI: 10.1007/978-1-4615-4139-4_26
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Williamson, G., Plumb, G. W., & Garcia-Conesa, M. T. (1999). Glycosylation, esterification and polymerization of flavonoids and hydroxycinnamates: effects on antioxidant properties. Basic Life Sciences. https://doi.org/10.1007/978-1-4615-4139-4_26

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