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Olive Oil - Constituents, Quality, Health Properties and Bioconversions
The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. 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.
This book is indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI) and BIOSIS Previews. BKCI is part of the Web of Science Core Collection (WoSCC) together with SCI Expanded, SSCI, AHCI and other databases.