This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a
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语言 英语 ● 格式 PDF ● 网页 440 ● ISBN 9780203495728 ● 编辑 Piotr Tomasik ● 出版者 CRC Press ● 发布时间 2003 ● 下载 6 时 ● 货币 EUR ● ID 2293722 ● 复制保护 Adobe DRM
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