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.
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| Main Authors: | , , |
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| Format: | Online |
| Sprog: | engelsk |
| Udgivet: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Fag: | |
| Online adgang: | 19918 |
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| _version_ | 1869531265471873024 |
|---|---|
| author | M. Monica Giusti (Ed.) Wilhelmina Kalt (Ed.) Ronald E. Wrolstad (Ed.) |
| author_browse | M. Monica Giusti (Ed.) Ronald E. Wrolstad (Ed.) Wilhelmina Kalt (Ed.) |
| author_facet | M. Monica Giusti (Ed.) Wilhelmina Kalt (Ed.) Ronald E. Wrolstad (Ed.) |
| author_sort | M. Monica Giusti (Ed.) |
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-40924 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-409242022-01-31T19:58:40Z Anthocyanins M. Monica Giusti (Ed.) Wilhelmina Kalt (Ed.) Ronald E. Wrolstad (Ed.) color quality of foods anthocyanin absorption and metabolism mechanisms for reducing risk of chronic diseases anthocyanin pigments natural colorants 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. 2021-02-11T08:13:49Z 2021-02-11T08:13:49Z 2016-10-31 16:55:34 2016 book 19918 9783038422280 9783038422297 https://directory.doabooks.org/handle/20.500.12854/40924 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International http://www.mdpi.com/books/pdfview/book/227 http://www.mdpi.com/books/pdfview/book/227 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03842-229-7 10.3390/books978-3-03842-229-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783038422280 9783038422297 XVI, 376 open access |
| spellingShingle | color quality of foods anthocyanin absorption and metabolism mechanisms for reducing risk of chronic diseases anthocyanin pigments natural colorants M. Monica Giusti (Ed.) Wilhelmina Kalt (Ed.) Ronald E. Wrolstad (Ed.) Anthocyanins |
| title | Anthocyanins |
| title_full | Anthocyanins |
| title_fullStr | Anthocyanins |
| title_full_unstemmed | Anthocyanins |
| title_short | Anthocyanins |
| title_sort | anthocyanins |
| topic | color quality of foods anthocyanin absorption and metabolism mechanisms for reducing risk of chronic diseases anthocyanin pigments natural colorants |
| topic_facet | color quality of foods anthocyanin absorption and metabolism mechanisms for reducing risk of chronic diseases anthocyanin pigments natural colorants |
| url | 19918 |
| work_keys_str_mv | AT mmonicagiustied anthocyanins AT wilhelminakalted anthocyanins AT ronaldewrolstaded anthocyanins |