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Phenolic compounds in food : characterization & analysis / edited by Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe.
- 其他作者：
- 其他題名：
- Characterization & analysis
- 出版： Boca Raton : CRC Press c2018.
- 叢書名： Food analysis & properties
- 主題： Phenols , Food--Analysis.
- ISBN： 9781498722964 (hbk.) :: US$242.67 、 1498722962 (hbk.)
- 一般註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005258243 | 機讀編目格式
館藏資訊
摘要註
Phenolic compounds, ubiquitous in plants, play a role in protecting plants against insects and other animals and are involved in many other functions such as structure, pollination, germinative processes of seed, development, and reproduction. Lately, they have been of considerable interest due to their antioxidant properties. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. This book deals with all aspects of phenolic compounds in food, from characterization and analysis to antioxidant values. --Provided by publisher.
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