Phenolic Compounds in Foods and Their Effects on Health I Analysis, Occurrence, and Chemistry

Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the flavor, taste, color, texture, and nutritional quality of food. Together with Phenolic Compounds and Their Effects on Health II, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.Ho, Chi-Tang is the author of 'Phenolic Compounds in Foods and Their Effects on Health I Analysis, Occurrence, and Chemistry' with ISBN 9780841224759 and ISBN 0841224757.