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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)

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- 272 Pages
Published: 29/08/2002

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Summary

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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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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