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Carbohydrates in food
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Type: Book
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have bec…
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Editor -- Contributors -- Chapter 1: Chromatographic Techniques of Mono-and Disaccharides Analysis -- 1.1 Introduction -- 1.2 Objectives -- 1.3 Chromatographic Methods -- 1.3.1 History of Chro…
NMR spectroscopy of glycoconjugates
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Type: Book