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Название: Free Radicals in Food. Chemistry, Nutrition, and Health Effects
Авторы: Morello M., Shahidi F., Ho C.
Аннотация:
The ACS Symposium Series was first published in 1974 to
provide a mechanism for publishing symposia quickly in book
form. The purpose of the series is to publish timely,
comprehensive books developed from ACS sponsored symposia
based on current scientific research. Occasion-ally, books are
developed from symposia sponsored by other organiza-tions when
the topic is of keen interest to the chemistry audience.
Before agreeing to publish a book, the proposed table of
contents is reviewed for appropriate and comprehensive coverage
and for interest to the audience. Some papers may be excluded to
better focus the book; others may be added to provide
comprehensiveness. When appropriate, overview or introductory
chapters are added. Drafts of chapters are peer-reviewed prior to
final acceptance or rejection, and manuscripts are prepared in
camera-ready format.
As a rule, only original research papers and original review
papers are included in the volumes. Verbatim reproductions of
previously published papers are not accepted.