Image of Handbook of Analysis of Active Compounds in Functional Foods

Fundamental of Nursing

Handbook of Analysis of Active Compounds in Functional Foods

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Availability
04506613.2 NOL hMy LibraryAvailable
04942613.2 NOL hMy LibraryAvailable
Detail Information
Series Title
-
Call Number
613.2 NOL h
Publisher
Boca Raton : CRC Press.,
Collation
xix + 936 hlm.
Language
English
ISBN/ISSN
978-1-4398-1588-5
Classification
613.2 NOL h
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Essential amino acids, glutamine and taurine
Bioactive peptides, glutathione, L-carnitine
Creatine, analysis of bioactive peptides and prote
Vitamin K, methods for the simultaneous quantitati
Tocopherols, tocotrienols, and their bioactive ana
Vitamin C, vitamin D, hydrocarbon carotenoids
Oxycarotenoids
Flavonoids: flavonols, flavones, and flavanones
Flavan-3-ols and proanthocyanidins
Stilbenes and resveratrol
Flavonoids: anthocyanins
Isoflavones
Fructans including inulin
Anise oil, minerals
Omega 3 and omega 6 fatty acids
Conjugated linoleic acid
Lecithin, sterols, stanols
Alliin and allicin
Sodium replacers, triterpene glycosides
Specific Detail Info
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Statement of Responsibility
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