[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Bean Concentrates and Inflammation Reduction
- 作者Tunick, Michael H.; González de Mejía, Elvira
- 文件大小777.02KB
- 发表时间2012
- DOI10.1021/bk-2012-1109.ch014
- 页码217-231
[ACS Symposium Series] Hispanic Foods Volume 946 (Chemistry and Flavor) || Analysis of <i>Piper auritum</i> : A Traditional Hispanic HerbTunick, Michael H.; González de Mejia, Elvira · 2006
[ACS Symposium Series] Hispanic Foods Volume 946 (Chemistry and Flavor) || A Comparative Analysis of Lime Species and Flavor Relevance in Hispanic FoodTunick, Michael H.; González de Mejia, Elvira · 2006
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || <i>Opuntia spp.</i> as a Source of Bioactive CompoundsTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Nopal: A Perspective View on Its Nutraceutical PotentialTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Ripening Research in “Maradol” Papaya: A Nutraceutical FruitTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Huitlacoche – A 21 <sup>st</sup> Century Culinary Delight Originated in the Aztec TimesTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Comparative Analysis of a Variety of Chili Peppers: Including Components Identified in Chili Peppers for the First TimeTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || PrefaceTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Editors' BiographiesTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Subject IndexTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Title, Copyright, ForewordTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Chemistry of Queso FrescoTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Bean Concentrates and Inflammation ReductionTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || Brazilian Soybean Products: Functional Properties and Bioactive CompoundsTunick, Michael H.; González de Mejía, Elvira · 2012
[ACS Symposium Series] Hispanic Foods: Chemistry and Bioactive Compounds Volume 1109 || <i>Opuntia spp.</i> as a Source of Bioactive CompoundsTunick, Michael H.; González de Mejía, Elvira · 2012