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Flavonoids: Important Biocompounds in Food

By Saul Ruiz‐Cruz, Saraí Chaparro‐Hernández, Karen L. Hernández‐ Ruiz, Luis A. Cira‐Chávez, María I. Estrada‐Alvarado, Laura E. Gassos Ortega, José de Jesús Ornelas‐Paz and Marco A. Lopez Mata

Submitted: November 1st 2016Reviewed: February 14th 2017Published: August 23rd 2017

DOI: 10.5772/67864

Downloaded: 423

© 2017 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Saul Ruiz‐Cruz, Saraí Chaparro‐Hernández, Karen L. Hernández‐ Ruiz, Luis A. Cira‐Chávez, María I. Estrada‐Alvarado, Laura E. Gassos Ortega, José de Jesús Ornelas‐Paz and Marco A. Lopez Mata (August 23rd 2017). Flavonoids: Important Biocompounds in Food, Flavonoids Goncalo C. Justino, IntechOpen, DOI: 10.5772/67864. Available from:

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