000			01604nam a22003137i 4500
003			UVAL
005			20240507121650.0
007			ta
008			171211s2018 flua b 000 0 eng
020			_a9781498722964
040			_aDIBRA _bspa _cUVAL _erda
041			_aeng
082	0	4	_a661.82 _223
245	0	0	_aPhenolic compounds in food : _bcharacterization & analysis / _cedited by Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe.
264		1	_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c2018.
300			_axix, 430 páginas ; _cilustraciones. .
347			_2rda _atext file _bPDF
490	0		_aFood analysis & properties
500			_aIncluye índice.
504			_aIncluye referencias bibliográficas.
520			_aPhenolic 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. -- _cProvided by publisher.
650	1	4	_aFENOLES _943605.
650	1	4	_aALIMENTOS _xANALISIS _968784.
700	1		_aNollet, Leo M. L., _d1948-, _eeditor _9234258.
942			_2ddc _cBK
999			_c279452 _d279452