| 000 | 01424nam a2200385 i 4500 | ||
|---|---|---|---|
| 005 | 20250919011805.0 | ||
| 008 | 160418s2015 xxua i 001 0 eng d | ||
| 020 |
_a9781634634304 _cRM470.80 |
||
| 039 | 9 |
_a201606101201 _bruzini _c201606101136 _drajak _y04-18-2016 _zfida |
|
| 040 |
_aUKM _erda |
||
| 090 | _aQU50.P962 2015 9 | ||
| 090 |
_aQU50 _b.P962 2015 9 |
||
| 245 | 0 | 0 |
_aProanthocyanidins : _bfood sources, antioxidant properties and health benefits / _ceditor Ingrid Sullivan. |
| 264 | 1 |
_aNew York : _bNova Science Publisher, Inc., _c2015. |
|
| 264 | 4 | _c© 2015. | |
| 300 |
_axi, 174 pages, : _billustrations, ; _c25 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
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| 490 | 1 | _aFood and beverage consumption and health | |
| 650 | 2 | _aFood analysis. | |
| 650 | 2 | _aProanthocyanidins. | |
| 650 | 2 | _aPolyphenols. | |
| 650 | 2 | _aFood. | |
| 700 | 1 |
_aSullivan, Ingrid, _eeditor. |
|
| 830 | 0 | _aFood and beverage consumption and health | |
| 907 |
_a.b16313185 _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kQU50.P962 2015 9 |
||
| 914 | _avtls003604788 | ||
| 990 | _amrt | ||
| 991 | _aProgram Sains Pemakanan, Pusat Pengajian Sains Jagaan Kesihatan, FSK | ||
| 998 |
_ad _b2016-05-04 _cm _da _feng _gxxu _y0 _z.b16313185 |
||
| 999 |
_c608811 _d608811 |
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