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Anthocyanins in Fruits, Vegetables, and Grains
Giuseppe Mazza
出版CRC Press, 2018-01-10
主題Science / Chemistry / GeneralScience / Chemistry / Industrial & TechnicalTechnology & Engineering / Environmental / GeneralTechnology & Engineering / Chemical & Biochemical
ISBN13510781519781351078153
URLhttp://books.google.com.hk/books?id=ikUPEAAAQBAJ&hl=&source=gbs_api
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註釋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