Anthocyanins in fruits, vegetables, and grains
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Bibliographic Information
Anthocyanins in fruits, vegetables, and grains
CRC Press, c1993
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Includes bibliographical references and index
Description and Table of Contents
Description
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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