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  9. Lipid Oxidation in Food and Biological Systems: A Physical...

Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective

(Bog, Hardback, Engelsk)
Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
Forlag: Springer Nature Switzerland AG

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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.

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Alle detaljer

Forlag Springer Nature Switzerland AG
Type Bog
Format Hardback
Sprog Engelsk
Udgave 2022 ed.
Udgivelsesdato 07-02-2022
Første udgivelsesår 2022
Illustrationer 89 Illustrations, color; 152 Illustrations, black and white
Fagredaktør Carlos Bravo-Diaz
Originalsprog Switzerland
Sideantal 477
Indbinding Hardback
Forlag Springer Nature Switzerland AG
Sideoplysninger 477 pages, 89 Illustrations, color; 152 Illustrations, black and white
Mål 235 x 155
ISBN-13 / EAN-13 9783030872212