An edition of Free radicals in foods
(2002)
Free Radicals in Food
Chemistry, Nutrition and Health Effects (Acs Symposium Series)
by Fereidoon Shahidi
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Publish Date
March 11, 2002
Publisher
An American Chemical Society Publication
Language
English
Pages
372
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| Edition | Availability |
|---|---|
1
Free Radicals in Food: Chemistry, Nutrition and Health Effects (Acs Symposium Series)
March 11, 2002, An American Chemical Society Publication
Hardcover
in English
0841237417 9780841237414
|
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WorldCat
|
2
Free radicals in foods: chemistry, nutrition, and health effects
2002, American Chemical Society
in English
0841237417 9780841237414
|
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Libraries near you:
WorldCat
|
Book Details
First Sentence
"Although some roles for free radicals in food have been proposed, relatively little research to document suspected radicals has been undertaken."
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| July 31, 2020 | Edited by ImportBot | import existing book |
| February 19, 2019 | Created by MARC Bot | import existing book |