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Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages
Editorial

Phenolic Compounds and Functional Beverages

LAQV-REQUIMTE Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
Received: 30 September 2021 / Accepted: 8 October 2021 / Published: 27 October 2021
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
Note: In lieu of an abstract, this is an excerpt from the first page.

The rise in the prevalence of non-communicable diseases (NCDs) over the last few years has promoted the need to afford consumers with accurate health data on food and beverage products as part of their right to health [...] View Full-Text
MDPI and ACS Style

Pérez-Gregorio, R. Phenolic Compounds and Functional Beverages. Beverages 2021, 7, 71. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040071

AMA Style

Pérez-Gregorio R. Phenolic Compounds and Functional Beverages. Beverages. 2021; 7(4):71. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040071

Chicago/Turabian Style

Pérez-Gregorio, Rosa. 2021. "Phenolic Compounds and Functional Beverages" Beverages 7, no. 4: 71. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040071

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