Food Carotenoids: Chemistry, Biology and Technology An IFT Press Book

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope.

  • Delia B. Rodriguez-Amaya
  • ISBN: 978-1-118-73330-1
  • Hardcover
  • 328 pages
  • November, Wiley

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Food Carotenoids


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