Phenolic compounds in food and their effects on health
By: [edited by] Mou-Tuan Huang, Chi-Tang Ho, and Chang Y. Lee.
Contributors: Huang, Mou-Tuan, 1935-; Lee, Chang Y., 1935-; Ho, Chi-Tang, 1944-; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting; Chemical Congress of North America (4th : 1991 : New York, N.Y.)
Series: ACS symposium series ;; 506, etc
Publisher: American Chemical Society
Published: 1992
Place of publication: Washington, DC
Language: eng
Subjects: Phenols in the body -- Congresses.; Phenols -- Health aspects -- Congresses.
Notes: Includes bibliographical references and indexes.
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, N.Y., August 25-30, 1991."
Table of contents: title: v. 1. Analysis, occurrence, and chemistry; title: v. 2. Antioxidants and cancer prevention.