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Food Carotenoids 

Food Carotenoids: Chemistry, Biology and Technology by Delia Rodriguez-Amaya, 2015. Presents chemical structures and physiochemical properties, biosynthetic pathways and metabolism, analysis and composition of foods, stability and reactions during processing, commercial production as food colorants and precursors of aroma compounds, and bioavailability and health benefits. Hardcover, 328 pages. ON SALE

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