Bibliografia

Coultate, T.P. Ed. RSC-R.Soc. Chem. Cambridge (1996) Food. The chemistry of its components. null
Ribeiro, E.P., Seravalli, E. A. G. Ed. Edgard Blücher Lda. (2004) Química de alimentos. null
Deman, J.M. Editor: An Aspen Publication (1999) Principles of food chemistry. null
Luis S. Campos, Escolar Editora (2002) Entender a Bioquímica. null
Belitz, H.D. / Grosch, W. Ed. Acribia (1997) Química de los Alimentos. null

Fereidoon Shahidi Marian Naczk Marion Naczk. CRC Press (n/a) Food Phenolics: Sources, Chemistry, Effects and Applications 995. null
Watson, D. (ed.) Ed. CRC Press, Sheffield (1998) Natural toxicants in food - Sheffield Food Technology. null
B. Fraser-Reid, K. Tatsuta, J. Thiem (Editors). Springer (2001) Glycoscience. null
Shuryo Nakai (Ed.). John Wiley & Sons Ltd (1996) Food Proteins – Properties & Characterization. null
Rockland, L.B. / Beuchat, L.R. Ed. Marcel Dekker, N. Y. (1987) Water activity. theory and applications to food. null
T. L. Barsby , A. M. Donald, P. J. Frazier (Eds.) Royal Society of Chemistry (2002) Starch: Advances in Structure and Function. null