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Bioactive Compounds in Foods : Effects of Processing and Storage, Hardback Book

Bioactive Compounds in Foods : Effects of Processing and Storage Hardback

Edited by Tung-Ching Lee, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutger Ho

Part of the ACS Symposium Series series

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This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

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