Methods of analysis for functional foods and nutraceuticals

This book provides a central resource and available reference for the analysis of well-known functional food components, such as carbohydrates, lipids, and vitamins, and a unique resource for descriptions of the analytical methodology for non-nutrition food ingredients.

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Format: Llibre
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Publicat: Boca Raton, Fl. CRC Press 2002
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ

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