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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格式 PDF ● 网页 368 ● ISBN 9781439894767 ● 编辑 M. Monica Giusti & Taylor C. Wallace ● 出版者 CRC Press ● 发布时间 2013 ● 下载 6 时 ● 货币 EUR ● ID 2767170 ● 复制保护 Adobe DRM
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