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Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science
Multidimensional Characterization of Dietary Lipids - Methods and Protocols in Food Science
Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2025. gada 25. jūlijs |
| ISBN13 | 9781071637609 |
| Izdevēji | Springer-Verlag New York Inc. |
| Lapas | 379 |
| Izmēri | 150 × 220 × 10 mm · 742 g |
| Valoda | Angļu |
| Redaktors | Genot, Claude |
| Redaktors | Lopez, Christelle |
| Redaktors | Riaublanc, Alain |
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