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    Applications in Food Sciences

    Applications in Food Sciences

    Atta-ur-RahmanDr. M. lqbal Choudhary

    "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." "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."

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    description_of_book

    "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

    معلومات إضافية:

    البائع

    تاريخ الإصدار

    12 أبريل 2016

    المؤلفين
    Atta-ur-RahmanDr. M. lqbal Choudhary

    ردمك -الرقم الدولي المعياري للكتب-

    9781681081434

    عن المؤلفين:

    Atta-ur-Rahman
    Atta-ur-Rahman
    Atta-ur-Rahman
    Dr. M. lqbal Choudhary
    Dr. M. lqbal Choudhary
    Dr. M. lqbal Choudhary

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