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Health-promoting Properties of Fruits and Vegetables
Leon Alexander Terry
Previously, there was no book available which collectively discussed and reviewed empirical data on health-promoting properties of all fresh produce types, but now this book provides detailed information on identity, nature, bioavailablity, chemopreventative effects, and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterization and quantification of bioactive compounds and the in-vitro and in-vivo anticancer assays. It is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.
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