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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语言 英语 ● 格式 PDF ● 网页 384 ● ISBN 9781351078153 ● 出版者 CRC Press ● 发布时间 2018 ● 下载 3 时 ● 货币 EUR ● ID 5589586 ● 复制保护 Adobe DRM
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