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This volume provides detailed and comprehensive descriptions of the methodologies and procedures used to evaluate bioaccessibility in different food compounds. Chapters focus on phenolics, minerals, carotenoids, fatty acids, and other bioactive molecules. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Bioaccessibility of Compounds in Foods and Byproducts aims to be comprehensive guide for researchers in the field.
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