Foods are a concoction of elements that can provide the body with nutrients that, once metabolised, are primarily utilised to produce energy, heat, replenishment and material for organs and tissues to grow. This ensures the regular performance of critical processes required for the human body's growth. In order to describe foods' nutritional and market values, it is important to understand their chemical makeup and the characteristics of the components that make up each one.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
