Journals Higher Education



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Published: 02 May 2002

368 Pages | 9 halftones & 151 line illus

ISBN: 9780841237414

Bookseller Code (AQ)

Free Radicals in Foods

Chemistry, Nutrition and Health

Edited by Michael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho

American Chemical Society

ACS Symposium Series

  • Selling point: Focuses on free radical reactions and inhibition that are common to food deterioration and disease intervention
  • Selling point: Multiple chapters on the use of ESR to investigate radicals in foods
  • Selling point: New Findings on the efficacy of green tea polyphenols
  • Selling point: New Findings on the efficacy of specific compounds to inhibit disease proliferation

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