| 書目名稱 | Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis | | 編輯 | Alam Zeb | | 視頻video | http://file.papertrans.cn/746/745820/745820.mp4 | | 概述 | A comprehensive textbook that fills in the knowledge gap between the chemistry, biochemistry, and analytical chemistry of phenolic antioxidants present in foods.Covers all the latest fundamental knowl | | 圖書封面 |  | | 描述 | Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods..Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis .is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and af | | 出版日期 | Textbook 2021 | | 關(guān)鍵詞 | Antioxidants; Phenolic Compounds; Food Analytical Chemistry; Food Biochemistry; Food Biosynthesis | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-74768-8 | | isbn_softcover | 978-3-030-74770-1 | | isbn_ebook | 978-3-030-74768-8 | | copyright | Springer Nature Switzerland AG 2021 |
The information of publication is updating
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis影響因子(影響力)
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis影響因子(影響力)學(xué)科排名
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis網(wǎng)絡(luò)公開度
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis被引頻次
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis被引頻次學(xué)科排名
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis年度引用
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis年度引用學(xué)科排名
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis讀者反饋
書目名稱Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis讀者反饋學(xué)科排名
|
|
|
|Archiver|手機(jī)版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2025-10-10 03:35
發(fā)表于 2025-3-21 16:08:01
