商品簡介
Polyphenols contribute to the taste and color of tea and red wine and are increasingly recognized for their beneficial antioxidant effects in the body. Santos-Buelga (University of Salamanca, Spain) and Williamson (Nestle Research Center, Switzerland) present work on techniques used in the analysis of polyphenols, reflecting the resurgence of MS for analysis in biology and providing methods for analysis in biological fluids and foods of purified and synthetic compounds, metabolites, conjugates, and microbial metabolites. The book is distributed in the US by Springer Verlag. Annotation (c) Book News, Inc., Portland, OR (booknews.com)
