Phytochemical functional foods /

Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, o...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Johnson, I. T., Williamson, Gary, 1958-
Format:	eBook
Language:	English
Published:	Boca Raton, FL : Cambridge : CRC Press ; Woodhead Pub, 2003.
Series:	Woodhead Publishing in food science and technology.
Subjects:	Phytochemicals > Health aspects. Plant bioactive compounds. Functional foods. Nutrition. Nutritional Physiological Phenomena Composés bioactifs végétaux. Nutraceutiques. HEALTH & FITNESS > Herbal Medications. Functional foods Nutrition Phytochemicals > Health aspects Plant bioactive compounds Electronic books.
Online Access:	Connect to the full text of this electronic book