主题：【已应助】请帮忙查几篇英文文献，谢谢

【序号】：1
【作者】：iplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB
【题名】：Scientific concepts of functional foods  in Europe: consensus document
【期刊】：British Journal of Nutrition
【年、卷、期、起止页码】：81(1999)S1–S27

【序号】：2
【作者】：Balentine D. A., Wiseman S. A., Bouwens L.C.M.
【题名】：The chemistry of tea flavonoids
【期刊】：Critical Reviews in Food Science and Nutrition
【年、卷、期、起止页码】：1997;37:693-704

【序号】：3
【作者】：George J. Soleas, Eleftherios P. Diamandis, David M. Goldberg
【题名】：Wine as a biological fluid: History, production, and role in disease prevention
【期刊】：Journal of Clinical Laboratory Analysis
【年、卷、期、起止页码】：Volume 11, Issue 5, pages 287–313, 1997

【序号】：4
【作者】：Mulabagal Vanisree, Ruby L. Alexander-Lindo, David L. DeWitt and Muraleedharan G. Nair
【题名】：Functional food components of Antigonon leptopus tea
【期刊】：Food Chemistry
【年、卷、期、起止页码】：Volume 106, Issue 2, 15 January 2008, Pages 487-492

【序号】：5
【作者】：Osmo Hänninen1 and Chandan K. Sen
【题名】：Nutritional Supplements and Functional Foods: Functional Significance and Global Regulations     
【期刊】：Nutraceutical and Functional Food Regulations in the United States and Around the World
【年、卷、期、起止页码】：2008, Pages 11-35