Open AccessPhenolic Compounds in Food and Their Effects on Health I
Author(s) -
ChiTang Ho,
Chang Yong Lee,
Mou-Tuan Huang
Publication year - 1992
Publication title -
acs symposium series
Language(s) - English
Resource type - Book series
SCImago Journal Rank - 0.169
H-Index - 64
eISSN - 1947-5918
pISSN - 0097-6156
DOI - 10.1021/bk-1992-0506
Subject(s) - phenols , browning , chemistry , food science , flavor , polyphenol , phenol , phenolic acid , food products , mutagenesis , organic chemistry , antioxidant , biochemistry , mutation , gene
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