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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| Formato: | Libro |
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| Lenguaje: | Undetermined |
| Publicado: |
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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