| 000 | 01573naaaa2200337uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/40924 | ||
| 005 | 20220220065112.0 | ||
| 020 | _abooks978-3-03842-229-7 | ||
| 020 | _a9783038422280 | ||
| 020 | _a9783038422297 | ||
| 024 | 7 |
_a10.3390/books978-3-03842-229-7 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 100 | 1 |
_aM. Monica Giusti (Ed.) _4auth |
|
| 700 | 1 |
_aWilhelmina Kalt (Ed.) _4auth |
|
| 700 | 1 |
_aRonald E. Wrolstad (Ed.) _4auth |
|
| 245 | 1 | 0 | _aAnthocyanins |
| 260 |
_bMDPI - Multidisciplinary Digital Publishing Institute _c2016 |
||
| 300 | _a1 electronic resource (XVI, 376 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aThis 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. | ||
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by-nc-nd/4.0/ _2cc _4https://creativecommons.org/licenses/by-nc-nd/4.0/ |
||
| 546 | _aEnglish | ||
| 653 | _acolor quality of foods | ||
| 653 | _aanthocyanin absorption and metabolism | ||
| 653 | _amechanisms for reducing risk of chronic diseases | ||
| 653 | _aanthocyanin pigments | ||
| 653 | _anatural colorants | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttp://www.mdpi.com/books/pdfview/book/227 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/40924 _70 _zDOAB: description of the publication |
| 999 |
_c71636 _d71636 |
||