Analysis, occurrence, and chemistry
著者
書誌事項
Analysis, occurrence, and chemistry
（ACS symposium series, 506 . Phenolic compounds in food and their effects on health ; I）
American Chemical Society, 1992
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注記
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, N.Y., August 25-30, 1991."
Includes bibliographical references and indexes
内容説明・目次
内容説明
Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the flavor, taste, color, texture, and nutritional quality of food. Together with Phenolic Compounds and Their Effects on Health II, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.
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