Open access peer-reviewed Edited Volume

Phytochemicals in Agriculture and Food

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Academic Editor

Marcos Soto-Hernández
Marcos Soto-Hernández

Colegio de Postgraduados,
Mexico

Co-editors

Eva Aguirre-Hernández
Eva Aguirre-Hernández

National Autonomous University of Mexico,
Mexico

Mariana Palma-Tenango
Mariana Palma-Tenango

The National Autonomous University of Mexico,
Mexico

Series Editor

Andrei Surguchov
Andrei Surguchov

University of Kansas Medical Center,
United States of America

Published12 June 2024

Doi10.5772/intechopen.104363

ISBN978-1-83768-683-4

Print ISBN978-1-83768-682-7

eBook (PDF) ISBN978-1-83768-684-1

Copyright year2024

Number of pages110

Part of the book seriesBiochemistry

Issn2632-0983

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Edited Volume and chapters are indexed in

  • Google Scholar
  • DOAB
  • Crossref
  • Dimension
  • OpenAIRE
  • AZ ebsco
  • Worldcat
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Table of Contents

Open access  chapters

1. Introductory Chapter: Phytochemicals in Foods

By Marcos Soto-Hernández, Mariana Palma-Tenango and Eva Aguirre-Hernández

14
2. The Use of Plants as Phytobiotics: A New Challenge

By Serge Cyrille Houketchang Ndomou and Herve Kuietche Mube

263
1
81
4. Phytochemicals in Tofu and Its Health Benefits

By Hilal Ahmad Punoo, Iqra Qureshi and Asiya Mohammad

20
845
1

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2 Crossref Citations

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