The Chemical Story of Olive Oil: From Grove to Table By Richard Blatchly; Zeynep Delen; Patricia O'Hara

The Science of Chocolate By Stephen T Beckett

Food Microbiology By Martin R. Adams; Peter J. McClure; Maurice O. Moss

【RSC Books】
食品化学分野のベストセラー書籍をご紹介します。 @rscbooks.rsc.org

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２位　チョコレート🍫
３位　食品微生物学🦠
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それ以外、食品化学、食品の機能性および分析手法に関する書籍コレクションを、下記リンクよりご覧いただけます。
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#foodChemistry #foodFunction #Microbiology

Apple peels as an edible source of phenolic bioactive compounds with antidiabetic and antiglycation properties Apples (Malus domestica Borkh.) are one of the most consumed fruits around the world with a high production of peels as wastes and by-products. In this work, peels from different commercial and local ...

Apple peels as an edible source of phenolic bioactive compounds with antidiabetic and antiglycation properties #FoodFunction #MassSpec pubs.rsc.org/en/content/a...