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Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects...
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by...
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