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Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective 2022 edition
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Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems.
477 pages, 89 Illustrations, color; 152 Illustrations, black and white; XIII, 477 p. 241 illus., 89
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | February 7, 2022 |
| ISBN13 | 9783030872212 |
| Publishers | Springer Nature Switzerland AG |
| Pages | 477 |
| Dimensions | 150 × 220 × 20 mm · 898 g |
| Language | German |
| Editor | Bravo-Diaz, Carlos |
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