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
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Sprache Englisch ● Format EPUB ● Seiten 384 ● ISBN 9781351086608 ● Verlag CRC Press ● Erscheinungsjahr 2018 ● herunterladbar 3 mal ● Währung EUR ● ID 5589630 ● Kopierschutz Adobe DRM
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