| 000 | 01048cam a22003015i 4500 | ||
|---|---|---|---|
| 001 | u156709 | ||
| 003 | SIRSI | ||
| 005 | 20240619145453.0 | ||
| 008 | 140505s2014 nyu 000 0 eng | ||
| 020 | _a9781633210486 | ||
| 020 | _a1633210480 | ||
| 050 | 0 | 0 |
_aTP548.5.A5 _b.W56 2014 |
| 245 | 0 | 0 |
_aWine : _bphenolic composition, classification and health benefits / _cedited by Youssef El Rayess. |
| 264 | 1 |
_aNew York : _bNova Science, _c2014. |
|
| 300 |
_aviii, 348 pages : _billustrations ; _c26 cm. |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
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| 490 | 0 | _aFood and beverage consumption and health | |
| 596 | _a3 | ||
| 650 | 0 |
_aWine _xComposition. _985024 |
|
| 650 | 0 |
_aPhenols. _985025 |
|
| 650 | 0 |
_aPhenols _xPhysiological effect. _985025 |
|
| 700 | 1 |
_aEl Rayess, Youssef. _985026 |
|
| 907 |
_a.b10266367 _b07-11-22 _c12-09-18 |
||
| 998 |
_am _b06-11-22 _cm _da _e- _feng _gnyu _h0 |
||
| 999 |
_c18013 _d18013 |
||