"Olive Oil: Constituents, Quality, Health Properties and Bioconversions" ed. by Boskou Dimitrios
InTeO | 2012 | ISBN: 9533079215 9789533079219 | 522 pages | PDF | 16 MB
This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.