Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variet
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Format PDF ● Strony 368 ● ISBN 9781439894767 ● Redaktor M. Monica Giusti & Taylor C. Wallace ● Wydawca CRC Press ● Opublikowany 2013 ● Do pobrania 6 czasy ● Waluta EUR ● ID 2767170 ● Ochrona przed kopiowaniem Adobe DRM
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