
Impact of Food Processing on Anthocyanins
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
- Serie
- Springer Theses
- Utgivelsesdato
- 2.12.2016
- Antall sider
- 129
