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keyword: antioxidant capacity – 70 free books.
All these books are free to read: either they're distributed with a free license, or they're in the public domain.
Effects of Plants’ Ingredients on Dough and Final Product
Silvia Mironeasa (editor)
Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
Marina Russo and Francesco Cacciola, editors
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
Biological Activities of Plant Food Components: Implications in Human Health
Carla Gentile (editor)
Potential Health Benefits of Fruits and Vegetables
Luca Mazzoni et al. (editors)
Natural Antioxidants: Innovative Extraction and Application in Foods
Monica Rosa Loizzo and Ana Teresa Sanches-Silva, editors
Food Innovation as a Means of Developing Healthier and More Sustainable Foods
Adrián Rabadán and Rodolfo Bernabéu, editors
Toward a Sustainable Agriculture Through Plant Biostimulants
Youssef Rouphael and Giuseppe Colla, editors
Purushothaman Abhilash et al. (editors)
Chemical and Technological Characterization of Dairy Products
Michele Faccia (editor)