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Evaluation of the antioxidant properties and bioavailability of free and bound phenolic acids from Trichilia emetica Vahl.

Food ChemistryFood Bioactive CompoundBiochemistryMedicineTrichilia Emetica VahlBound Phenolic AcidsPhytochemicalAntioxidant PropertiesPhytochemistryPharmacologyPolyphenolicsOxidative Stress