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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*


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https://creativecommons.org/licenses/by-nc-nd/4.0/
Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by-nc-nd/4.0/