This book addresses research advances on caffeic acid, a naturally occurring hydroxycinnamic acid with various biological and pharmacological properties. Some of the topics discusses in this book include the derivatives of caffeic acid; the role it plays in winemaking; the comprehensive understanding of anti-diabetic and anti-obesity effects of coffe intake via nutrigenomics; the antimicrobial properties; and other useful properties of caffeic acid.
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格式 PDF ● 网页 255 ● ISBN 9781634831598 ● 编辑 Leanna Vaughn ● 出版者 Nova Science Publishers ● 发布时间 2015 ● 下载 3 时 ● 货币 EUR ● ID 7225913 ● 复制保护 Adobe DRM
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