Impact of Food Processing on Anthocyanins
Xiaonan Sui
Springer Verlag, Singapore, 2016
121,95 €On orderDelivery: 2-3 weeks
This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems.
- ISBN-13
- 9789811026119
- ISBN-10
- 9811026114
- Publisher
- Springer Verlag, Singapore
- Year
- 2016
- Publication date
- 2016-12-02
- Pages
- 129
- Dimensions
- 235x155x