Bioactive Compounds in Foods: Natural and Man-made Components

Bioactive Compounds in Foods: Natural and Man-made Components by John Gilbert

English | 16 May 2008 | ISBN: 1405158751 | 422 Pages | PDF | 4 MB

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet.

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