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Oriental Foods and Herbs ― Chemistry and Health Effects

Oriental Foods and Herbs ― Chemistry and Health Effects

定  價:NT$ 8775 元
若需訂購本書,請電洽客服 02-25006600[分機130、131]。
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Two dozen studies from a symposium held in conjunction with the Society's April 2002 national meeting in Orlando Florida present findings by scientists from Taiwan, Japan, the US, and Canada on research into the chemistry and biological activity of Oriental foods and herbs. Among the topics are the modernization of traditional Chinese herbal medicine, the hypo-lipidemic effect and anti-atherogenic potential of pu-erh tea, the effect of different heating processes in cytotoxic and free radical scavenging properties of onion powder, the unique chemistry of aged garlic extract, and the chemical constituents of loquat leaves. Annotation (c) Book News, Inc., Portland, OR (booknews.com)

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定價:100 8775
若需訂購本書,請電洽客服 02-25006600[分機130、131]。

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