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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food - Food Bioactive Ingredients 2021 edition
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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food - Food Bioactive Ingredients
Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids.
380 pages, 51 Tables, color; 38 Illustrations, color; 14 Illustrations, black and white; VIII, 380 p
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2021. gada 3. februāris |
| ISBN13 | 9783030618780 |
| Izdevēji | Springer Nature Switzerland AG |
| Lapas | 380 |
| Izmēri | 245 × 165 × 26 mm · 700 g |
| Valoda | Vācu |
| Redaktors | Grzeskowiak, Tomasz |
| Redaktors | Jeszka-Skowron, Magdalena |
| Redaktors | Ramakrishna, Akula |
| Redaktors | Zgola-Grzeskowiak, Agnieszka |
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