{"product_id":"lipid-oxidation-in-food-and-biological-systems-springer-nature-switzerland-ag-9783030872212-a-physical-chemistry-perspective-carlos-bravo-diaz","title":"Lipid Oxidation in Food and Biological Systems","description":"\u003cp\u003eThis book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems.\u003c\/p\u003e","brand":"Carlos Bravo-Diaz","offers":[{"title":"Default Title","offer_id":52269987070294,"sku":"9783030872212","price":193.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9783030872212.jpg?v=1767803962","url":"https:\/\/www.englishbook.fi\/products\/lipid-oxidation-in-food-and-biological-systems-springer-nature-switzerland-ag-9783030872212-a-physical-chemistry-perspective-carlos-bravo-diaz","provider":"Bookshop","version":"1.0","type":"link"}