Chemical and Functional Properties of Food Saccharides

ISBN: 9780849314865 出版年：2003 页码：441 CRC Press

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a