M. Monica Giusti (Ed.) <br/><br/>
Anthocyanins 

 -  MDPI - Multidisciplinary Digital Publishing Institute  2016 
 - 1 electronic resource (XVI, 376 p.) 
<br/><br/> Open Access 
<br/><br/> This book contains 20 articles published in Molecules that concern the color quality of food and wine, anthocyanin biosynthesis and regulation, anthocyanin composition and the biological properties of anthocyanin pigments. 
<br/><br/><br/>Creative Commons 
<br/><br/><br/>English 
<br/><br/><label>ISBN: </label>books978-3-03842-229-7 9783038422280 9783038422297 
<br/><br/><label>Standard No.: </label>10.3390/books978-3-03842-229-7  doi 
<br/><br/><label>Subjects--Index Terms: </label>color quality of foods anthocyanin absorption and metabolism mechanisms for reducing risk of chronic diseases anthocyanin pigments natural colorants