01717nam a2200385 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020001500112020001800127020001800145040002100163035002100184050002400205082001700229245012000246246004900366260006100415300002300476504005100499505033400550533015200884650001501036650002101051650001401072650001201086650002201098655002901120700002201149710001701171856012601188999001701314ebr10296761CaPaEBRm        u        cr cn|||||||||970428s1997    ctua    sb    001 0 eng d  z   97060572   z0917678400  z9780917678400  z9780470384824  aCaPaEBRcCaPaEBR  a(OCoLC)29906385514aRA784b.N836 1997eb04a615.8/5422100aNutraceuticalsh[electronic resource] :bdesigner foods III garlic, soy and licorice /cedited by Paul A. Lachance.30aDesigner foods III garlic, soy, and licorice  aTrumbull, Conn. :bFood & Nutrition Press, Inc.,cc1997.  axx, 375 p. :bill.  aIncludes bibliographical references and index.0 asection 1. Perspectives -- section 2. The chemical and biological principles of designer foods -- section 3. Phytopharmacology of garlic food forms -- section 4. Phytopharmacology of soy food forms -- section 5. Phytopharmacology of licorice food forms -- section 6. Bridging the gaps in knowledge for designer food applications.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2013.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aNutrition. 0aLicorice (Plant) 0aSoyfoods. 0aGarlic. 0aFunctional foods. 7aElectronic books.2local1 aLachance, Paul A.2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10296761zAn electronic book accessible through the World Wide Web; click to view  c77822d77822