Anthocyanins in fruits, vegetables, and grains
著者
書誌事項
Anthocyanins in fruits, vegetables, and grains
CRC Press, c1993
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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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