Flavonoids: Chemistry, Biochemistry and Applications

by Øyvind M. Andersen (Editor), Kenneth R. Markham (Editor)

Each class of flavonoid is reviewed in terms of isolation, identification, synthesis, biosynthesis, and bioactivity and the text also explores the impact of flavonoids on human health and their existence in food and wine.

1252 pages, Hardcover

First published December 9, 2005