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Etat : New.

Taschenbuch. Etat : Neu. Phytonutrients in Food | From Traditional to Rational Usage | Seyed Mohammad Nabavi (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2019 | Elsevier Inc | EAN 9780128153543 | Verantwortliche Person für die EU: Elsevier B.V., Radarweg 29, 1043 NX AMSTERDAM, NIEDERLANDE, productsafety[at]elsevier[dot]com | Anbieter: preigu. …

Etat : As New. Unread book in perfect condition.

Etat : Hervorragend. Zustand: Hervorragend | Seiten: 270 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Etat : New.

Etat : New. In English.

Etat : As New. Unread book in perfect condition.

Paperback. Etat : New. Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference.…

Kartoniert / Broschiert. Etat : New. Focuses on the connection between the discovery and characterization of new molecules in phytonutrients Explores new applications of well-known compounds and their relative effects on human health Analyzes the processes of extract.

Paperback. Etat : New. Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. Englisch.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. …