By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic CompoundsYu Zeng, Xuwei Liu, Kai Wang et al.|Antioxidants|2023Cited by 105
A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applicationsYu Zeng, Xuwei Liu, Lei Zhao et al.|Comprehensive Reviews in Food Science and Food Safety|2024Cited by 44