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- Coffee: Production, Quality and Chemistry, CHAPTER 20 Lipids. K. Speer, I. Kölling-Speer
, 2019
, Pages 458-504
- Advanced Spectroscopic Techniques for Food Quality, CHAPTER 7 Application of FTIR Spectroscopy and Chromatography in Combination With Chemometrics for the Quality Control of Olive Oil. Gunawan Indrayanto, Abdul Rohman
, 2022
, Pages 133-180
- Coffee: Production, Quality and Chemistry, Subject Index
, 2019
, Pages 823-836
- Traditional Chinese Medicine: Scientific Basis for Its Use, Chapter 12 Medicinal Uses of Seaweed in Traditional Chinese Medicine. Eri Oshima
, 2013
, Pages 238-267
- Advanced Gas Chromatography in Food Analysis, Chapter 8 Multidimensional LC-GC. M. Biedermann, K. Grob
, 2020
, Pages 283-333
- Microalgae for Sustainable Products: The Green Synthetic Biology Platform, Chapter 1 Microalgae as a Renewable and Sustainable Source of High Value Metabolites. P. V. Sijil, Chris Cherita, Hitesh Jethani, Vikas Singh Chauhan
, 2023
, Pages 1-26
- Microalgae for Sustainable Products: The Green Synthetic Biology Platform, Chapter 10 Microalgal Product Basket: Portfolio Positioning Across Food, Feed and Fuel Segments with Industrial Growth Projections. Raman Kumar, Athrinandan S. Hedge, Smriti Gupta, Vidyashankar Srivatsan
, 2023
, Pages 191-229
- Fats and Associated Compounds, Chapter 2 Dietary Fat Requirements in Adults. A. Pollyanna Patriota, B. Pedro Marques-Vidal
, 2022
, Pages 28-50
- Natural Rubber Materials: Volume 1: Blends and IPNs, CHAPTER 3 Non-Rubbers and Abnormal Groups in Natural Rubber. Eng Aik Hwee
, 2014
, Volume 1
, Pages 53-72
- Legumes: Nutritional Quality, Processing and Potential Health Benefits, CHAPTER 1 Legumes: An Overview. M. A. Martín-Cabrejas
, 2019
, Pages 1-18