Afficher la notice abrégée

Anthocyanins

dc.contributor.authorM. Monica Giusti (Ed.)*
dc.contributor.authorWilhelmina Kalt (Ed.)*
dc.contributor.authorRonald E. Wrolstad (Ed.)*
dc.date.accessioned2021-02-11T08:13:49Z
dc.date.available2021-02-11T08:13:49Z
dc.date.issued2016*
dc.date.submitted2016-10-31 16:55:34*
dc.identifier19918*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/40924
dc.description.abstractThis book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments.*
dc.languageEnglish*
dc.subject.othercolor quality of foods*
dc.subject.otheranthocyanin absorption and metabolism*
dc.subject.othermechanisms for reducing risk of chronic diseases*
dc.subject.otheranthocyanin pigments*
dc.subject.othernatural colorants*
dc.titleAnthocyanins*
dc.typebook
oapen.identifier.doi10.3390/books978-3-03842-229-7*
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0*
oapen.relation.isbn9783038422280*
oapen.relation.isbn9783038422297*
oapen.pagesXVI, 376*
oapen.edition1st*


Fichier(s) constituant ce document

FichiersTailleFormatVue

Il n'y a pas de fichiers associés à ce document.

Ce document figure dans la(les) collection(s) suivante(s)

Afficher la notice abrégée

https://creativecommons.org/licenses/by-nc-nd/4.0/
Excepté là où spécifié autrement, la license de ce document est décrite en tant que https://creativecommons.org/licenses/by-nc-nd/4.0/