Applications in Food Sciences

Volume in the series

Applications of NMR Spectroscopy

Publisher:Bentham Science

By: Atta-ur Rahman and M. Iqbal Chaudhary

Paid access

|Jan 2016

E-Book €35.99Institutions €151.95

Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry biochemistry health and agriculture.
The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used to test food quality food color analysis the role of Tannins in wine taste as well as NMR studies on lipid oxidation and large protein complexes.

PDF ISBN: 978-1-68108-143-4

Publisher: Bentham Science

Publication date: 2016

Language: English

Pages: 290

Related subjects:

Chemistry,

Chemistry, other

Applications in Food Sciences

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