Anthocyanins

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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Bibliographic Details
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
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Description
Summary:	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.
Physical Description:	1 electronic resource (XVI, 376 p.)
ISBN:	books978-3-03842-229-7 9783038422280 9783038422297
Access:	Open Access