| 6 |
منبع |
1. Socaciu, C. ed., 2007. Food colorants: chemical and functional properties. CRC Press.
2. Branen, A.L., Davidson, P.M., Salminen, S. and Thorngate, J. eds., 2001. Food additives. CRC Press.
3. Madhavi, D.L., Deshpande, S.S. and Salunkhe, D.K., 1995. Food antioxidants: Technological: Toxicological and health perspectives. CRC Press.
4. Belitz, H.D., Grosch, W. and Schieberle, P., 2008. Food chemistry. Springer Science & Business Media.
5. Prichard, E. and Barwick, V., 2007. Quality assurance in analytical chemistry. John Wiley & Sons.
6. D'Mello, J. F. (Ed.). (2019). A Handbook of Environmental Toxicology: Human Disorders and Ecotoxicology. CABI.
3. Varelis, P., Melton, L., & Shahidi, F. (2018). Encyclopedia of Food chemistry. Elsevier.
4. Velisek, J., Koplik, R., & Cejpek, K. (2020). The chemistry of food. John Wiley & Sons.
5. Nollet, L. M., & Gutierrez-Uribe, J. A. (Eds.). (2018). Phenolic compounds in food: characterization and analysis. CRC Press.
6. Ahmad, M. U. (Ed.). (2017). Fatty acids: Chemistry, synthesis, and applications. Elsevier. |