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Lipid Oxidation In Food And Biological Systems

A Physical Chemistry Perspective

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language: english
Publisher: Springer Nature Switzerland AG, February of 2022 ‧
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This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems.

Lipid Oxidation In Food And Biological Systems

A Physical Chemistry Perspective

Property Description
ISBN: 9783030872212
Publisher: Springer Nature Switzerland AG
Release Date: February of 2022
Language: English
Dimensions: 155 x 235 x 20 mm
Cover: Hardcover
Pages: 477
Format: Book
Categories: Books in English > Science > Chemical
Books in English > Medicine > Nutrition
Books in English > Others
EAN: 9783030872212