Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz.
"This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and proce...
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| Superior document: | Chemical and functional properties of food components |
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| Year of Publication: | 2014 |
| Language: | English |
| Series: | Chemical and functional properties of food components series.
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| Online Access: | |
| Physical Description: | xvii, 535 p. :; ill. |
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