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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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About the Author:
Chi-Tang Ho, Rutgers, The State University of New Jersey. Chang Lee, Cornell University. Mou-Tuan Huang, Rutgers, The State University of New Jersey.
"About this title" may belong to another edition of this title.
- PublisherAmerican Chemical Society
- Publication date1992
- ISBN 10 0841224757
- ISBN 13 9780841224759
- BindingHardcover
- Edition number1
- Number of pages338
- EditorHo Chi-Tang, Lee Chang, Huang Mou-Tuan
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Phenolic Compounds in Foods and Their Effects on Health I Analysis, Occurrence, and Chemistry (Acs Symposium, No. 506)
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(1992)
ISBN 10: 0841224757
ISBN 13: 9780841224759
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Book Description Hardcover. Condition: New. 338 pgs. Brand new with slight shelf wear. We are a family business providing individual attention to each order. Seller Inventory # 18438
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Phenolic Compounds in Food and Their Effects on Health (ACS Symposium Series)
Published by
American Chemical Society
(1992)
ISBN 10: 0841224757
ISBN 13: 9780841224759
New
Hardcover
Quantity: 1
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Book Description Condition: New. Buy with confidence! Book is in new, never-used condition. Seller Inventory # bk0841224757xvz189zvxnew
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