Phenolic compounds in food and their effects on health. 1, analysis, occurrence and chemistry, edited by Chi‐Tang Ho, Chang Y. Lee, and Mon‐Tuan Huang, American Chemical Society Series, Vol. 506, ACS, 1992. No. of pages: 338, price £49.00. ISBN 0–8412–2475–7

Abstract

Flavour and Fragrance JournalVolume 8, Issue 3 p. 170-170 Book Review Phenolic compounds in food and their effects on health. 1, analysis, occurrence and chemistry, edited by Chi-Tang Ho, Chang Y. Lee, and Mon-Tuan Huang, American Chemical Society Series, Vol. 506, ACS, 1992. No. of pages: 338, price £49.00. ISBN 0–8412–2475–7 First published: May/June 1993 https://doi.org/10.1002/ffj.2730080309AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume8, Issue3May/June 1993Pages 170-170 RelatedInformation