Free Radicals In Foods

Chemistry, Nutrition And Health

Editor: Michael J.Morello

American Chemical Society (United States), 2002
Hardback, 372 pages
Size: 229x152 mm
ISBN: 9780841237414
ISBN-10: 0841237417

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Free Radicals In Foods

Recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health are presented. The book is comprised of peer reviewed manuscripts contributed by the leading researchers from around the world. The emphasis is on the free radical chemistry that links food and health.

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Michael J. Morello
Dietetics & nutrition
Personal & public health
Public health & preventive medicine
Medicine: general issues
Medicine
American Chemical Society

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Michael J. Morello
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