
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.
- Författare
- Xiaonan Sui
- Upplaga
- 1st ed. 2017
- ISBN
- 9789811026119
- Språk
- Engelska
- Vikt
- 446 gram
- Serie
- Springer Theses
- Utgivningsdatum
- 2016-12-02
- Sidor
- 129
