LEADER 02038nam  2200493   450 
001 9910137719403321
005 20221007085257.0
010   $a953-51-4368-9
035   $a(CKB)3230000000076607
035   $a(NjHacI)993230000000076607
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/55187
035   $a(MiAaPQ)EBC30390208
035   $a(Au-PeEL)EBL30390208
035   $a(EXLCZ)993230000000076607
100   $a20221007d2012      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aOlive oil $econstituents, quality, health properties and bioconversions /$fedited by Boskou Dimitrios
205   $a1st ed.
210   $cIntechOpen$d2012
210  1$aRijeka, Crotia :$cIntechOpen,$d[2012]
210  4$dİ2012
215   $a1 online resource (xi, 510 pages) $cillustrations
311   $a953-307-921-5 
330   $aThe 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.
517   $aOlive oil 
606   $aOlive oil$xHealth aspects
610   $aLife Sciences
610   $aAgricultural and Biological Sciences
610   $aBromatology
610   $aFood Safety
615  0$aOlive oil$xHealth aspects.
676   $a613.284
700   $aBoskou Dimitrios$4auth$0311783
702   $aBoskou$b Dimitrios
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910137719403321
996   $aOlive oil$92735327
997   $aUNINA