The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars

Overview of attention for article published in Frontiers in Nutrition, February 2024

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New Research: The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars: Objective This study aimed to explore the phenolic compounds (PCs)… https://t.c

19 Feb 2024

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Just published in Frontiers in Nutrition: "The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars". https://t.co/8CfEliRovc

19 Feb 2024

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