Phenolic Compounds in Food and Their Effects on Health: Volume I: Analysis, Occurrence, and Chemistry by Chang Y. Lee

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Author
Chang Y. Lee
Publisher
American Chemical Society
Date of release
Pages
338
ISBN
9780841224759
Binding
Hardcover
Illustrations
Format
PDF, EPUB, MOBI, TXT, DOC
Rating
3
20

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Book review

Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the flavor, taste, color, texture, and nutritional quality of food. Together with Phenolic Compounds and Their Effects on Health II, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.


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