Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids

  • Carla Pereira, Lillian Barros, Ana Maria Carvalho, Celestino Santos-Buelga, Isabel C. F. R. Ferreira
  • Food & Function, January 2015, Royal Society of Chemistry
  • DOI: 10.1039/c4fo00834k

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http://dx.doi.org/10.1039/c4fo00834k

The following have contributed to this page: Professor Isabel C.F.R. C.F.R. Ferreira