Phenolic compounds in food :  characterization & analysis / 
edited by Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe. 
 - Boca Raton :  CRC Press, Taylor & Francis Group, CRC Press is an  imprint of the Taylor & Francis Group, an informa business  2018. 
 - xix, 430 pages ;  27 cm. 
 - Food analysis & properties .
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Phenolic compounds, ubiquitous in plants, play a role in protecting plants against insects and other animals and are involved in many other functions such as structure, pollination, germinative processes of seed, development, and reproduction. Lately, they have been of considerable interest due to their antioxidant properties. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. This book deals with all aspects of phenolic compounds in food, from characterization and analysis to antioxidant values. -- 
<br/><br/><label>ISBN: </label>9781498722964 (hardback : acidfree paper) 
<br/><br/><label>LCCN: </label>2017048106 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Phenols.<br/>Food--Analysis.
<br/><br/><label>LC Class. No.: </label>TP 453.P45 P44 2018 CAFSD RC