New Innovations in Chemistry and Biochemistry Vol. 4

This book covers key areas of chemistry and biochemistry research. The contributions by the authors include physicochemical properties, Microbial factors, lower anaicut basin, fresh water fish, cabernet-Sauvignon, phenolic substances, stilbenoids, antioxidant activity, post fermentation maceration, resveratrol, adsorption, isotherms, kinetics, Fourier transform infrared, total protein, alkaline phosphatase, β-galactosidase, specific activity, lithium chloride, small compounds, drug-targeting, FOXO transcription factors, FOX proteins, Raman spectroscopy, anharmonicity, negative thermal expansion, structural phase transition, phonon, anticancer agents, amines, antimicrobial activity, activated carbon, polypyrrole coated sawdust, oil-polluted areas, biochemical indices, crude oil, adsorption isotherm, kinetics, spectral characterization, UV/Vis spectroscopy, vitamins, antioxidants, haber-weis reaction, micronutrient. This book contains various materials suitable for students, researchers and academicians in the field of chemistry and biochemistry.