Anthocyanins

This 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.

Bibliografiske detaljer

Main Authors:	M. Monica Giusti (Ed.), Wilhelmina Kalt (Ed.), Ronald E. Wrolstad (Ed.)
Format:	Online
Sprog:	engelsk
Udgivet:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Fag:	color quality of foods anthocyanin absorption and metabolism mechanisms for reducing risk of chronic diseases anthocyanin pigments natural colorants
Online adgang:	19918
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