Anthocyanins

• Main Author: M. Monica Giusti (Ed.) (auth)
• Other Authors: Wilhelmina Kalt (Ed.) (auth), Ronald E. Wrolstad (Ed.) (auth)
• Format: Electronic Book Chapter
• Language: English
• Published: MDPI - Multidisciplinary Digital Publishing Institute 2016
• Subjects: color quality of foods; anthocyanin absorption and metabolism; mechanisms for reducing risk of chronic diseases; anthocyanin pigments; natural colorants
• Online Access: DOAB: download the publication; DOAB: description of the publication

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.