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 Author: | |
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| Other Authors: | , |
| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
MDPI - Multidisciplinary Digital Publishing Institute
2016
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 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.) | ||
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| 338 | |a online resource |b cr |2 rdacarrier | ||
| 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 | ||
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