Liangli Yu, Ph D, is an Associate Professor in the Department of Nutrition and Food Science at the University of Maryland in College Park, where she specializes in the chemistry andbiochemistry of nutraceuticals and foods. Dr. Yu received her Ph D in food science from Purdue University in 1999.
3 Ebook di Liangli L. Yu
Liangli L. Yu: Wheat Antioxidants
This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability …
PDF
Inglese
DRM
€112.99
Rong Tsao & Fereidoon Shahidi: Cereals and Pulses
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fr …
PDF
Inglese
DRM
€203.99
Rong Tsao & Fereidoon Shahidi: Cereals and Pulses
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fr …
EPUB
Inglese
DRM
€203.99
