Foodomics
Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections. The first section represents an introduction to the development of foodomics and will provide a general overview of DNA-based and protein-based methods. Les mer
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The book brings together work from top international scientists to produce the most significant academic book for some years on omics and food for a broad audience. It presents unique features not covered so far by other books, such as a detailed description of different strategies and applications of omics techniques to many food sectors and provides a welcome addition to the cutting-edge literature in this area for researchers and professionals in food science and food chemistry.
Detaljer
- Forlag
- Royal Society of Chemistry
- Innbinding
- Innbundet
- Språk
- Engelsk
- ISBN
- 9781788018845
- Utgivelsesår
- 2021
- Format
- 23 x 16 cm
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