Phenolic Compounds in Food:Characterization and Analysis(Food Analysis & Properties)

食品的酚类化合物:表征与分析

食品加工技术

原   价:
3212.00
售   价:
2409.00
优惠
平台大促 低至8折优惠
发货周期:预计5-7周发货
出  版 社
出版时间
2018年02月13日
装      帧
精装
ISBN
9781498722964
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页      码
436
开      本
7x10
语      种
英文
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图书简介
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.
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