Phenolic compounds in food : characterization & analysis / edited by Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe.
Tipo de material: TextoIdioma: Inglés Series Food analysis & propertiesEditor: Boca Raton : CRC Press, Taylor & Francis Group, 2018Descripción: xix, 430 páginas ; ilustracionesISBN:- 9781498722964
- 661.82 23
Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Libros | Ciencias | General | 661.82 P541p 2018 | Disponible | 00424348 | ||||
Libros | Ciencias | General | 661.82 P541p 2018 | c.1 | Disponible | 00424349 | |||
Libros | Ciencias | General | 661.82 P541p 2018 | c.2 | Disponible | 00424350 |
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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.