Anthocyanins in Fruits, Vegetables, and Grains: G. Mazza, Enrico Miniati
By:
Sign Up Now!
Already a Member? Log In
You must be logged into Bookshare to access this title.
Learn about membership options,
or view our freely available titles.
- Synopsis
- This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well
- Copyright:
- 1992
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781351086608
- Related ISBNs:
- 9781351069700, 9781315890609, 9781315890609
- Publisher:
- CRC Press
- Date of Addition:
- 07/09/20
- Copyrighted By:
- CRC Press, Inc.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.