num_pages: 338
description: Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the flavor, taste, color, texture, and nutritional quality of food. Together with Phenolic Compounds and Their Effects on Health II , the volumesrepresent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.
language: English
title: Phenolic Compounds in Food and Their Effects on Health: Volume I: Analysis, Occurrence, and Chemistry
titlecomplete: Phenolic Compounds in Food and Their Effects on Health: Volume I: Analysis, Occurrence, and Chemistry (ACS Symposium Series, No. 506)
ratings_count: 1
publisher: American Chemical Society