Marine Phenolic Compounds
Jose Ricardo Perez Correa, Raquel Mateos, Herminia Dominguez, & Raquel Mateos & Herminia Domínguez
We eat tasty structures that have proven to be safe and provide pleasure as well as benefits to our health and well-being. The fact that natural structures are composed of molecules, as we are, was not realized until the late 1700s. Thereafter, several famous chemists became interested in discovering important chemical species in foods. For example, the Swedish scientist Carl Wilhelm Scheele isolated and identified some organic acids present in a wide variety of fruits and berries. By the mid-19th century, scientists like the German chemist Justus von Liebig started to classify major food constituents into carbohydrates, fats, and proteins.
Categorie:
Anno:
2023
Casa editrice:
Elsevier Ltd.
Lingua:
english
ISBN 10:
012823590X
ISBN 13:
9780128235904
ISBN:
C8D73670-9213-4917-901D-72D7D53209ED
File:
AZW3 , 15.35 MB
IPFS:
,
english, 2023
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