Phenolic compounds in herbs and spices

Phenolic compounds in herbs and spices

There will always be a need for analyzing methods of food compounds and properties. Current trends in analyzing methods include automation, increasing the speed of analyses, and miniaturization. The unit of detection has evolved over the years from micrograms to picograms. A classical pathway of a...

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Dades bibliogràfiques
Autor principal:	de la Rosa, Laura A.
Altres autors:	Martínez-Ruiz, Nina del Rocío, Domínguez-Ávila, Abraham, Alvarez-Parrilla, Emilio
Format:	Capítulo de libro
Idioma:	English
Publicat:	CRC Press, Taylor & Francis 2018
Matèries:	phenolic compounds herbs and spices info:eu-repo/classification/cti/6
Accés en línia:	https://www.crcpress.com/Phenolic-Compounds-in-Food-Characterization-and-Analysis/Nollet-Gutierrez-Uribe/p/book/9781498722964
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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