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Impact of Food Processing on Anthocyanins
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Impact of Food Processing on Anthocyanins

Forfatter:
innbundet, 2016
Engelsk

This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems.
Forfatter
Xiaonan Sui
Opplag
1st ed. 2017
ISBN
9789811026119
Språk
Engelsk
Vekt
446 gram
Utgivelsesdato
2.12.2016
Antall sider
129