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Bioactive Compounds in Foods. Effects of Processing and Storage
  • PDF
  • English
  • Year: 2002
  • Author: Tung-Ching Lee and Chi-Tang Ho (Eds.)
Antioxidant Measurement and Applications
  • PDF
  • English
  • Year: 2007
  • Author: Fereidoon Shahidi and Chi-Tang Ho (Eds.)
Tea and Tea Products
  • PDF
  • English
  • Author: Chi-Tang Ho
Flavor Chemistry. Industrial and Academic Research
  • PDF
  • English
  • Year: 2000
  • Author: Sara J. Risch and Chi-Tang Ho (Eds.)
Spices. Flavor Chemistry and Antioxidant Properties
  • PDF
  • English
  • Year: 1997
  • Author: Sara J. Risch and Chi-Tang Ho (Eds.)
Lipids in Food Flavors
  • PDF
  • English
  • Year: 1994
  • Author: Chi-Tang Ho and Thomas G. Hartman (Eds.)
Quality Management of Nutraceuticals
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  • English
  • Year: 2002
  • Author: Chi-Tang Ho and Qun Yi Zheng (Eds.)
Chemical Markers for Processed and Stored Foods
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  • English
  • Year: 1996
  • Author: Tung-Ching Lee and Hie-Joon Kim (Eds.)
Challenges in Taste Chemistry and Biology
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  • English
  • Year: 2003
  • Author: Thomas Hofmann, Chi-Tang Ho, and Wilhelm Pickenhagen (Eds.)
Free Radicals in Food. Chemistry, Nutrition, and Health Effects
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  • English
  • Year: 2002
  • Author: Michael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho (Eds.)
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