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100   $a20170130h20172017  uy|            0
101 0 $aeng
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181   $2rdacontent
182   $2rdamedia
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200 00$aPolyphenolics $efood sources, biochemistry and health benefits /$feditor, Patricia Clark
210  1$aHauppauge, New York :$cNova Science Publisher's, Incorporated,$d[2017]
210  4$dİ2017
215   $a1 online resource (182 pages) $cillustrations
225 1 $aFood science and technology
311   $a1-5361-0709-3 
320   $aIncludes bibliographical references and index.
410  0$aFood science and technology.
606   $aPolyphenols
606   $aChemical inhibitors
606   $aPolyphenols$xPhysiological effect
606   $aPolyphenols$xTherapeutic use
615  0$aPolyphenols.
615  0$aChemical inhibitors.
615  0$aPolyphenols$xPhysiological effect.
615  0$aPolyphenols$xTherapeutic use.
676   $a572/.2
702   $aClark$b Patricia
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906   $aBOOK
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996   $aPolyphenolics$92888336
997   $aUNINA