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Impact of Food Processing on Anthocyanins - Springer Theses Xiaonan Sui 1st ed. 2017 edition
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Impact of Food Processing on Anthocyanins - Springer Theses
Xiaonan Sui
This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems.
129 pages, 19 black & white illustrations, 8 colour illustrations, 7 colour tables, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 2 de diciembre de 2016 |
| ISBN13 | 9789811026119 |
| Editores | Springer Verlag, Singapore |
| Páginas | 129 |
| Dimensiones | 155 × 235 × 11 mm · 399 g |
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