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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| Other Authors: | , |
| Format: | Book Chapter |
| Published: |
MDPI - Multidisciplinary Digital Publishing Institute
2016
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| Subjects: | |
| Online Access: | Get Fullteks DOAB: description of the publication |
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| LEADER | 01485naaaa2200325uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_40924 | ||
| 005 | 20210211 | ||
| 020 | |a books978-3-03842-229-7 | ||
| 020 | |a 9783038422280 | ||
| 020 | |a 9783038422297 | ||
| 024 | 7 | |a 10.3390/books978-3-03842-229-7 |c doi | |
| 041 | 0 | |a English | |
| 042 | |a dc | ||
| 100 | 1 | |a M. Monica Giusti (Ed.) |4 auth | |
| 700 | 1 | |a Wilhelmina Kalt (Ed.) |4 auth | |
| 700 | 1 | |a Ronald E. Wrolstad (Ed.) |4 auth | |
| 245 | 1 | 0 | |a Anthocyanins |
| 260 | |b MDPI - Multidisciplinary Digital Publishing Institute |c 2016 | ||
| 300 | |a 1 electronic resource (XVI, 376 p.) | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by-nc-nd/4.0/ |2 cc |4 https://creativecommons.org/licenses/by-nc-nd/4.0/ | ||
| 546 | |a English | ||
| 653 | |a color quality of foods | ||
| 653 | |a anthocyanin absorption and metabolism | ||
| 653 | |a mechanisms for reducing risk of chronic diseases | ||
| 653 | |a anthocyanin pigments | ||
| 653 | |a natural colorants | ||
| 856 | 4 | 0 | |a www.oapen.org |u http://www.mdpi.com/books/pdfview/book/227 |7 0 |z Get Fullteks |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/40924 |7 0 |z DOAB: description of the publication |