"Free Radicals in Food: Chemistry, Nutrition and Health" von Michael Morello ist ein wissenschaftliches Werk, das sich mit der Rolle freier Radikale in Lebensmitteln und deren Auswirkungen auf Gesundheit und Ernährung beschäftigt. Das...

Begins with a historical overview by Henry Taube. Overviews the advances pioneered by Taube, including mechanisms of electron transfer reactions, charge transfer complexes, and *p back bonding effects in metal-ligand interactions....

With contributions from many of the leaders in the field, this volume describes polysaccharide derivatives and new methods with unusual derivatives. It also highlights methods for modifying cellulose, nature's most abundant polymer, to...